Sauce au Chien or creole sauce, made with chiva, onions, parsley, tomatoes, peppers and other spices alongside grilled snapper is hot . Prepared as a main entree. While there seems to be a debate on the number of national dishes, Martiniquans all agree that this is a national pleaser
Marinated Codfish and Green Bananas
Another Local favorite main entre.
Recipe for Grilled Snapper with Sauce au Chien
Ingredients
1 white onion, finely chopped
3 green onions finely chopped
3 cloves garlic, minced
1 Scotch bonnet pepper, seeded and finely chopped
3 sprigs fresh basil, finely chopped
3 sprigs fresh parsley, finely chopped
1 Tomato, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup boiling water
1/4 cup olive oil
3/4 cup cider vinegar
1 tablespoon Dijon mustard
juice of 1 lime
2 hard-cooked egg yolks, mashed
Instructions
Place the onion, tomato,green onions, garlic, Scotch bonnet pepper, basil, parsley, salt, and black pepper in a heatproof bowl and pour the boiling water over them
Let stand so that the flavors blend. In a separate bowl, whisk together the oil, vinegar, mustard, and lime juice to make a vinaigrette. Add the chopped egg yolks, then stir into the onion-pepper mixture and combine well. Let the sauce stand, uncovered, at room temperature for at least 1 hour before serving.
Yield: 3 1/2 cups
Thanks to the
MARTINIQUE PROMOTION BUREAU for this recipe.
1 white onion, finely chopped