Fish carry and its Rougaille of tomatoes

1 kg of fish – 3 kg of onions – 3 kg of fresh tomatoes – 1 head of garlic – 2 laurel leaves – 100 g of Indian curry – 400 g of massalé spices – 4 pimento "langue d'oiseau" – 10 g of Cayenne pepper – 400 g of creole rice – 2 bananas – superior quality salt – superior quality mill-ground pepper.

Melt and sweat the onions without allowing them to turn brown.
Add the diced tomatoes with the garlic cloves, the laurel and the spices. Simmer for five hours.

Rougaille of tomatoes
Cut up and dice two skinned tomatoes, dice one onion, crush two pimento "langue d'oiseau" with Cayenne pepper. Fry the onions and add the curry, before finally slicing the bananas over the dish.

Place some caviar d'aubergines in a cassolette (a small round oven-resistant dish).
On top of it place a fresh, seasoned, goats' cheese.
Drizzle with rosemary sauce.
Place in oven at 20°C for a few minutes until it is golden brown.
SERVE UP HOT !

Foie gras casserole with ginger bread

1 lobe of foie gras - 125 g of wheat flour - 125 g of rye flour - 400 g of honey - 10 eggs - 30 g of yeast suitable for making bread - cinnamon p.m. - 1 clove - a pinch of muscat nut - raspberries and oranges - a pinch of sugar - butter 50 g.

In a hen's rump, mix the two flours and add the crumbled spices and yeast.
Then add the honey and put it all to one side. Incorporate the egg whites. jacket the terrines and fill them and bake at 200¡C for 45 mn.
Put aside 1/2 a baked terrine, thinly sliced into small pieces so as to dry them, and obtain very fine breadcrumbs so as to "bread" the slices of foie gras which you will have cut into slices of 1 cm.
Then use the slices of orange and put the juice to one side.
Heat an anti stick frying pan and fry the foies gras, and then put aside on an absorbing paper. Add a pinch of sugar, deglaze with the orange juice and then mount it up with the butter. Toast some slices of ginger bread and set out on a plate with raspberries and the orange slices.