Rouget barbet, curry au pois, blettes


  •  4 red mullets, raised in a wallet 

Pea curry

  • 1 red onion, chopped
  • 5 cloves garlic, minced
  • 1 finger ginger, chopped
  • 4 tbsp curry powder
  • 250 g peeled tomatoes
  • 100 g split peas
  • 250 g cooked chickpeas
  • 100 ml coconut milk
  • 2 sprigs of coriander
  • 2 green onions

Chard

  • 200 g chard

Finishing

  • 1 lime

Pea curry

Cook the split peas in boiling water for 10 to 15 minutes until they are just crunchy. Sweat the onion, garlic and ginger. Add the curry powder and cook for 5 minutes. Add the tinned tomatoes, chickpeas and drained split peas. Add the coconut milk and cook for 10 minutes. Adjust the seasoning and finish with the chopped coriander and green onion.

 Chard

Separate the chard ribs from the leaves. Cut the ribs into sticks and slice the leaves. Cook the ribs for one minute in salted water.

 Red mullets

Fry the red mullet for 2 minutes on each side in a pan.

 Finishing and plating

Heat the curry and add the chard. Arrange the curry in a deep dish and place the red mullet on top. Squeeze a little lime juice onto the dish.

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