mulet farci à la Saint-Louisienne



  • A Senegalese dish of stuffed fish in the french style. A large 2 kg mullet is cleaned and skinned from the dorsal ridge without tearing the skin. The fish flesh is removed from the bones and mixed with soft breadcrumbs and a processed paste made from coriander, parsley, garlic, green onions and salt plus chopped tomatoes and tomato purée. This mixture is sewn back into the fish skin which is baked in the oven on a mirepoix of onions, tomatoes and chilli peppers sprinkled with thyme and oil. After baking for 25 minutes the covering is removed and fish stock poured over the vegetables and all cooked until the vegetables are soft and the fish browned.