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Poisson Gros Sel
Poisson Gros Sel, meaning 'fish with coarse salt,' is a traditional Haitian dish where a whole fish is gently poached in an aromatic broth infused with lime, herbs, and spices. It's celebrated for its simplicity and delicate flavor, often served during gatherings and special occasions.
🧂 Składniki
- 1 2-3 lb Whole fish (e.g., red snapper, tilapia)(cleaned, scaled, and gutted)
- 2 tbsp Coarse sea salt or rock salt
- 3 Limes(juiced and sliced)
- 1 large Onion(sliced)
- 4 Garlic cloves(minced)
- 3 Fresh thyme sprigs
- 1 Scotch bonnet pepper(whole, pierced (optional, for flavor))
- 2 Bay leaves
- 0.5 cup Fresh parsley(chopped, for garnish)
- 6 cups Water
- 1 tbsp Olive oil
- 1 tsp Black peppercorns
- 0.5 tsp Allspice berries
👨🍳 Instrukcje
- 1
Clean the fish thoroughly. Make 2-3 diagonal slashes on each side of the fish to allow seasonings to penetrate.
💡 Wskazówki profesjonalistów: Rub the fish inside and out with lime juice and coarse salt. - 2
In a mortar and pestle, mash the scotch bonnet pepper (if using) with some coarse salt and a little lime juice. Alternatively, use a blender with garlic, parsley, celery, thyme, green onions, lime juice, salt, and pepper.
- 3
Rub the fish thoroughly with the prepared marinade, ensuring it gets into the slashes and cavities. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
- 4
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until softened and fragrant (about 3 minutes).
- 5
Carefully place the marinated fish into the pot. Add the thyme sprigs, bay leaves, whole peppercorns, allspice berries, and the pierced scotch bonnet pepper (if using).
- 6
Pour in 6 cups of water. Bring the liquid to a gentle simmer over medium heat. Do not boil vigorously, as this can break up the fish.
💡 Wskazówki profesjonalistów: The water should just barely bubble. - 7
Cover the pot and let the fish poach gently for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the size and thickness of the fish.
- 8
Carefully remove the fish from the pot and place it on a serving platter. Spoon some of the aromatic broth and vegetables over the fish. Garnish with fresh chopped parsley.
💡 Wskazówki profesjonalistów: Serve immediately with boiled green plantains, yams, or breadfruit.
💡 Wskazówki profesjonalistów
- ✓For a richer flavor, use a whole fish.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓Ensure the poaching liquid is simmering gently, not boiling rapidly, to keep the fish tender.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Use fish fillets instead of a whole fish.
- Add other aromatics like celery or leeks to the poaching liquid.
- A splash of white wine can be added to the poaching liquid for extra flavor.