Easiest Way to Autumn Eating on a Dime Tinned Pilchard Fish "Rougaille"

Easiest Way to Autumn Eating on a Dime Tinned Pilchard Fish "Rougaille" Delicious, fresh and tasty.

Tinned Pilchard Fish "Rougaille". But the most glamourous of it all would be the ''Rougaille Poisson Saler''- Salted Fish Rougaille. However with time being open to many variation of food to incorporate into ones diet, the classic Rougaille slowly lost its place among many Mauritian kitchens. When it comes to tinned fish, either you love them or absolutely dislike them.

This recipe dates back to my family recipe.

When it comes to tinned fish, either you love them or absolutely dislike them.

I'm a big lover of certain tinned fish.

You can have Tinned Pilchard Fish "Rougaille" using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Tinned Pilchard Fish "Rougaille"

1. Prepare 1 tin of Glenryck Pilchards (preferably in tomato sauce).

2. You need 1 of medium size onion - chopped or sliced.

3. Prepare 1 of fresh tomato - chopped (or tomato puree).

4. You need Handful of frozen garden peas.

5. It’s 1 inch of ginger - grated.

6. It’s 1 clove of garlic - paste.

7. Prepare Sprigs of thyme fresh or dried herbs.

8. It’s of Spring onion to garnish.

9. Prepare to taste of Green or red fresh chillies.

10. It’s of Salt to season.

11. It’s of Freshly coriander to garnish.

And one of them is just here, tinned pilchard.

This recipe dates back to my family recipe.

When it comes to tinned fish, either you love them or absolutely dislike them.

I'm a big lover of certain tinned fish.

Tinned Pilchard Fish "Rougaille" step by step

1. Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds..

2. Add ginger, garlic cook for a few seconds..

3. Add the chopped tomato and cook for a few minutes until softened..

4. Open the tin, separate the fish from the tomato sauce, set them aside..

5. Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference).

6. Now add the tomato sauce from the tin to the pan, season with salt..

7. Add the thyme, cover and leave to simmer until the tomato sauce has thickened..

8. Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes..

9. Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste..

10. Turn heat off, add chillies, coriander and chopped spring onion..

11. Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment..

12. Other serving options, can be served with pasta/spaghetti..

And one of them is just here, tinned pilchard.

This recipe dates back to my family recipe.

When it comes to tinned fish, either you love them or absolutely dislike them.

I'm a big lover of certain tinned fish.

And one of them is just here, tinned pilchard.