Rougail of sea bass with cèpe mushrooms and black lentils

This warming and nutritious fish rougail, served with rice and lentils, is perfect for a weekend meal when you can take your time preparing, and then enjoying. your food.

Beach dining at Constance Moofushi Resort

Relaxed beach dining

Serves 4
Preparation time:
1 hour
Cooking time: 1 hour and 40 minutes
Soaking time for lentils: 30 minutes

For the rougail

  • 4 seabass steaks
  • 4 tbsp sunflower oil
  • 2 onions
  • 3 cloves garlic
  • 1 tsp finely chopped ginger
  • 400g small tomatoes
  • 3 tbsp thick tomato coulis
  • 2 sprigs thyme
  • 2 sprigs parslety
  • 5 curry leaves
  • 1 fresh green chilli
  • 5 sprigs fresh coriander, chopped
  • 300g fresh cèpe mushrooms
  • salt and pepper

For the fricassed black lentils

  • 100g black lentils
  • 2 tbsp oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp finely chopped ginger
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 3 curry leaves
  • 3 tomatoes
  • salt and pepper

1. Soak the lentils for 30 minutes.
2. Prepare the rougail by cutting each fish steak into 4 pieces. Peel onion and garlic, chop them separately, as well as fresh coriander and curry leaves. Finely dice the tomatoes.
3. Season the fish with salt and pepper on both sides, then fry them in oil for 2 or 3 minutes on each side until golden. Set aside.
4. In the same pan, sauté onions, garlic and ginger for 3 minutes without colouring. Add tomatoes, let stew and reduce for 15 minutes on low heat. Add thyme, parsley, curry leaves, chilli and tomato coulis. Cook for 20 minutes on low heat.
5. Slice the cèpes, add salt and pepper, then pan-sear them on high heat for a few moments. Add fish and cèpes to the sauce and let it stew for 10 minutes. If the sauce is too thick, add a little water. Correct seasoning, then sprinkle with chopped coriander.
6. Prepare the black lentil fricassée: peel the onion and garlic, chop them separately. Finely dice tomatoes.
7. Fry onion in a little oil in a saucepan, then add chopped garlic and ginger. Stew for 2 to 3 minutes. Add tomatoes, let them stew and reduce for 10 minutes.
8. Add black lentils, thyme and curry leaves, 50cl water, salt and pepper. Simmer on low heat for 30 minutes, then correct seasoning.
9. Serve the rougail hot, with plain boiled white rice and the lentils on the side.