Ruggie De Poisson

Ruggie De Poisson Ingredients

1 kg Raw white fish; roughly	1 tb Worchester sauce
75 g Shrimp (optional; but super,	10 dr Tabasco
2 cn Tomato and onion mix; or	Milled black pepper
1 Chopped green pepper	2 tb Chopped parsley
2 Cloves garlic; crushed with	300 ml Bechamel (white) sauce
A little finely chopped	Cheese; grated
1 Sprig thyme	Paprika
A little salt to taste	Toasted breadcrumbs
A little sugar to counteract

Instructions for Ruggie De Poisson

submitted by: PATERSON@pro.und.ac.za (Sally Paterson, Durban, South Africa) My contribution for the month! This is a Mauritian dish and is delicious. 1. Heat the tomato and onion mix and add all the other ingredients except the fish, sauce, cheese and breadcrumbs 2. Cook the mixture slowly for 10 minutes and then add the chopped raw fish and cook for a further 10 minutes 3. Make the bechamel (white) sauce and add lots of grated cheese and a little paprika and then add to fish mixture 4. Place the mixture in an ovenproof dish, sprinkle with more grated cheese, parsley and toasted breadcrumbs and bake for 20 minutes - then grill until brown and bubbling. Serve with rice and tossed french salad and garlic bread! DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 20 MAY 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Ham	Paprika	Parsley
Salt	Shrimp	Sugar	Tabasco
Thyme	Tomato

Seafood Garlic Cheese Onion Parsley Shrimp Tomato Ham Pork

for flavor and categorization

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