From Edouard de Pomiane via Elizabeth David, who says it ‘makes tomatoes taste startlingly unlike any other dish of cooked tomatoes’.
We had it as a starter but we reckoned it would be fab with some nice fillet steak – or with roast/grilled lamb.
Tag: gluten-free
Poisson cru au lait de coco
The Polynesian national dish, as prepared on a Tahitian beach.
Note: when not on a beach in Tahiti it is much more practical to just buy coconut milk in a can or package. We found it was thicker than the fresh-off-the-tree variety so you could dilute it a bit with water.
Carpaccio aux deux thons
You may be dubious about raw fish, but I can assure you that this tastes superb and is a very elegant and original starter (if you can get hold of the fresh tuna of course). It’s very rich — you only need small helpings.