Faux Poisson Or Fake Fish Recipes

RAW FISH: POISSON CRU

Steps:

• In a large mixing bowl, combine the tuna, cucumber, carrots, peppers, tomato, onion, and chives. Gently toss with hands. Season with the salt and lime juice. In the piece of cheesecloth, add the grated coconut. Then gather up the ends and over the bowl, wring out the milk from the coconut by twisting the cheesecloth tighter and tighter; retain the coconut juice for another recipe (notably Prawns with Vanillla Coconut Sauce, also shown on this show). Gently toss the ingredients in the bowl again and serve immediately.

FAUX POISSON OR FAKE FISH

Steps:

• Gently mix together the veal, beef, eggs, matzo meal, salt, pepper, 5 tablespoons of the sugar, and the diced onion in a mixing bowl.
• Bring 6 cups water to a boil in a medium pot. When the water boils, add the chopped onion and the carrots. Season with salt to taste and the remaining sugar.
• Dip your hands into cold water, and shape the meat mixture into fifteen little rounds the size of Ping-Pong balls. Slip them into the boiling water, and simmer, half covered, for about 30 minutes. Serve at room temperature with horseradish, as you would gefilte fish.

POISSON AUX EPICES (FISH WITH SPICES)

Steps:

• Cut off the heads of the fish and neatly trim the end of each tail.
• Select a heat-proof oval baking dish large enough to accommodate both fish. Do not add the fish. Select six pieces of bamboo (cut-off chopsticks may be used). Arrange them crosswise, evenly spaced, over the bottom of the baking dish to support the fish and prevent them from laying directly on the bottom of the dish.
• Add the oil, water, ginger, turmeric, cumin, paprika, cayenne and salt. Bring to the boil on top of the stove.
• Arrange the fish in the dish. Baste the fish for about three minutes with the simmering sauce.
• Cover closely with foil and continue cooking 20 minutes. Uncover and add the butter and lemon juice. Continue cooking 10 minutes and sprinkle the parsley on top of each fish. Arrange the lemon and tomato slices on the fish and baste with the sauce. Serve.