Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tinned pilchard fish "rougaille". It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tinned Pilchard Fish "Rougaille" is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Tinned Pilchard Fish "Rougaille" is something which I have loved my whole life. They are nice and they look wonderful.
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To get started with this recipe, we must prepare a few ingredients. You can have tinned pilchard fish "rougaille" using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Tinned Pilchard Fish "Rougaille":
- Make ready 1 tin Glenryck Pilchards (preferably in tomato sauce)
- Make ready 1 medium size onion - chopped or sliced
- Make ready 1 fresh tomato - chopped (or tomato puree)
- Take Handful frozen garden peas
- Get 1 inch ginger - grated
- Get 1 clove garlic - paste
- Take Sprigs thyme fresh or dried herbs
- Take Spring onion to garnish
- Take to taste Green or red fresh chillies
- Take Salt to season
- Get Freshly coriander to garnish
Rougaille bears its name mostly from the Creole Cuisine and with time became a very staple dish in the kitchen of many around the island. Long before, preceding to the Independence Era of Mauritius, where people couldn't afford eating a lot of things. Rougaille was a true classic and largely present in their daily meal. When it comes to tinned fish, either you love them or absolutely dislike them.
Steps to make Tinned Pilchard Fish "Rougaille":
- Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds.
- Add ginger, garlic cook for a few seconds.
- Add the chopped tomato and cook for a few minutes until softened.
- Open the tin, separate the fish from the tomato sauce, set them aside.
- Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference)
- Now add the tomato sauce from the tin to the pan, season with salt.
- Add the thyme, cover and leave to simmer until the tomato sauce has thickened.
- Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes.
- Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste.
- Turn heat off, add chillies, coriander and chopped spring onion.
- Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment.
- Other serving options, can be served with pasta/spaghetti.
I'm a big lover of certain tinned fish. And one of them is just here, tinned pilchard. This recipe dates back to my family recipe. Cooked in a Cré. 日本; Español; English; Indonesia. Rougaille is a classic Creole sauce which gives its name to many Mauritian dishes; it looks like a simple tomato sauce but is so much more.
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