Brède mouroum leaves grow on trees and can reach up to 3 or 4 metres high. The branches are broken by children who climb in the trees, while the elderly have the wisdom and patience to pluck the branches.
Legend, Constance Lémuria
The mouroum is little used these days. We wanted to bring it back into fashion.
Ingredients (Serves 4)
The fish:
- 1.5kg whole white fish (grouper, if possible)
- 1 carrot
- 1 onion
- 15g bilimbi (small local fruit)
1. Scale, dress, wash and fillet the fish. Remove all bones.
2. Crush them and drain off the bones by leaving them for an hour under a trickle of cold water. Soak them in a pan with cold water and bring them to the boil.
3. Skim off any impurities, add the carrot and onion, cut into chunks, and let it all gently simmer for an hour and a half.
4. Pour the bones out and pass the broth through a strainer. Adjust the seasoning.
5. Cut the fish fillets into cubes approximately 1.5cm square and chop the bilimbi.Fry the fish cubes with a little colourless oil and add the chopped bilimbi.
The garnish:
- 500g brèdes mouroum leaves
- 2 cloves of garlic
- 5g chopped ginger
- 8 slices of fried ginger
- 12 garlic chips
- 1 lemon confit
- 2 tomatoes, diced
- 1 lime
- salt/pepper
1. In a small wide dish, cook the brèdes mouroum leaves in some olive oil. Add the garlic and chopped ginger, and season it with salt. Store it.
2. Cut the lemon confit into a small diamond shape. Store it.
3. For the finishing, take off the tomato skins and fry them.
Finishing and presentation
Arrange the cubes of fish on plates. Complete with the brèdes mouroum on top, the lemon confit, along with the fried tomato skins, the ginger and garlic chips. Top it all off with the hot fish broth.
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