En sandwich ou entrée, le Vindaye est l’exemple type d’une cuisine simple et délicieuse. Varier les plaisirs avec du poisson à chair ferme (thon, espadon), de fruits de mer tels que le poulpe, le calamar ou un mélange de ces derniers. Le succès garanti à 200%. Trouvez la recette sur notre blog.

 

Vindaye have their origins in Mauritius. Essentially they are exotic versions of pickled or soused fish flavored with turmeric or saffron, mustard, bay leaves, garlic, chillies and ginger. It can be prepared in advance and left in the fridge for a day or two before eating. One way to serve the Vindaye is cold, as a main course, with some crusty bread and salad of avocado quarters and ripe tomatoes. It is also an excellent make ahead buffet entrée for a crowd. Recipe ideas on our blog.