Lakk Dieune is an emblematic dish of Senegalese gastronomy: a whole fish grilled over embers or in the oven, marinated with a tasty Nokoss with local spices and served with a compote of caramelized onions and lime.
Ingredients
- The fish: 1 large whole fish with firm flesh (Dorade, Captain, Grouper or Thiof), gutted, scaled and cleaned
- The marinade (Nokoss):
- 4 to 5 cloves of garlic
- 1 tablespoon black peppercorns
- 1 tablespoon of Dijon mustard
- 1 small green pepper (optional)
- 2 tablespoons of vegetable oil
- 1 squeeze of lime juice or vinegar
- Salt to taste (or broth powder)
- Accompanying onion sauce:
- 3 large onions, sliced into strips
- 1 tablespoon of mustard
- 2 tablespoons of oil
- Salt, pepper and lemon juice
- Accompaniment and garnish: Lime wedges, fresh parsley, chili
Instructions
1. Preparation of fish: Wash the fish thoroughly with lemon or vinegar water. Make 3 to 4 deep diagonal cuts on each side of the fish so that the marinade penetrates well to the bone.
2. Preparation of Nokoss: In a mortar or blender, pound the garlic with the black peppercorns, salt and chili pepper until you obtain a fine paste. Add the mustard, oil and a squeeze of lemon juice.
3. Marinating: Generously brush the fish with marinade, making sure to get some inside the cuts and into the belly cavity. Leave to marinate in the fridge for at least 20 to 30 minutes.
4. Cooking / Grilling:
- On the barbecue / embers (traditional method): Place the fish on a hot and oiled grill. Grill for about 8 to 12 minutes on each side until the skin is crispy and marked, and the flesh is perfectly cooked.
- In the oven: Preheat the oven to 200°C. Bake for 25 minutes then place under the grill for 5 minutes to obtain a nice golden color.
5. Cooking the onion sauce: In a pan, sweat the sliced onions in a drizzle of oil with the mustard, salt and pepper, until they are soft and slightly golden. Finish with a dash of lemon juice.
6. Training: Place the braised fish on a serving dish, top with onion compote and garnish with lime wedges. Serve with fries, attiéké, salad or sautéed vermicelli.