Moussalou dieun

Name: Moussalou dieun
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Sénégal
Ingredients: 600 g thick white-fish fillets, skinless and boneless, in four portions 2–3 cm thick; 300 g sliced onions; 200 g red bell pepper in thin strips; 3 garlic cloves, finely chopped; 10 g washed, chopped fresh coriander; 1 spring onion, finely sliced; 15 g mustard; 15 ml food vinegar, approximately 5% acidity; 30 ml oil; 80 ml water; ½ teaspoon salt and pepper, adjusted to taste

🐟 White fish gently cooked under a lid over onions and bell pepper, with coriander and a little aromatic liquid.

Ingredients

600 g thick white-fish fillets, skinless and boneless, in four portions 2–3 cm thick
300 g sliced onions
200 g red bell pepper in thin strips
3 garlic cloves, finely chopped
10 g washed, chopped fresh coriander
1 spring onion, finely sliced
15 g mustard
15 ml food vinegar, approximately 5% acidity
30 ml oil
80 ml water
½ teaspoon salt and pepper, adjusted to taste

Preparation

Keep fish chilled during preparation. Check for bones with clean fingers and pat portions dry. Prepare onions, pepper and herbs.

Mix garlic, coriander, spring onion, mustard and vinegar with a little salt and pepper. Spread over fish without prolonged resting.

Heat oil moderately in a pan wide enough for a single fish layer. Soften onions and pepper for 10 minutes without strong browning.

Add 80 ml water and loosen light pan juices. Place seasoned fish on the vegetables.

Cover closely and cook at a very gentle simmer for about 12–18 minutes according to thickness. Do not stir fillets; spoon liquid over if necessary.

Check 63°C at the center of a thick piece. Cook longer if needed. If the base dries first, add a little hot water and cover again.

Taste liquid, adjust salt and gently divide fish and vegetables among four plates. Serve with the short cooking liquid, avoiding repeated turning.