Red-Fish A La Provencale
Ingredients
* Properly clean the red fish
* Place is a large dish with pickled marinade with 2 carrots, two onions, parsley, bay leaves, three garlic cloves, salt & pepper, juice of two lemons, and gill of salad oil.
Directions
* Remove from marinade and cook three quarters of an hour
* Baste frequently with butter
Preparation
* Platter while fish is still hot
* Add half a bottle of wine and cayenne pepper to marinade
* Stew well and strain over fish
* Garnish with lemon, parsley and capers
Source- La Cuisine Creole
Prepared by Allez’ja Turner
Louisiana Anthology
September 30, 2023
No comments:
Post a Comment