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Easy - 8 Min
Passionate since my first trip to India, I suggest you discover a recipe from the South of the country. This recipe can be served with the fish of your choice (salmon, hake, Saint Pierre, etc.). As an accompaniment, you can go on tagliatelles that add visual to plate or basmati rice.A gourmet meal, spicy and that makes us travel! Takeoff for South India.
600g of fish
50cl of fresh cream
5g curry3g black pepper (spicy, strong, fruity or aromatic)2g Timut or Sansho pepper5g Ache des montagnes20g sweet butterCaribbean salt
Brown your fish in a knob of butter
Halfway through the cooking of your fish, add your crème fraîche, my curry, the mountains, a touch of salt, your Timut or Sansho pepper, your black pepper.
Let the whole thing rest on a low heat.
Serve with green tea.