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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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 1
Clean the fish thoroughly. Make 2-3 diagonal slashes on each side of the fish to allow seasonings to penetrate.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: Serve immediately with boiled green plantains, yams, or breadfruit.
đĄ Proffstips
- âFor a richer flavor, use a whole fish.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âEnsure the poaching liquid is simmering gently, not boiling rapidly, to keep the fish tender.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.