GINGER CONFIT (Confit de gingembre)

Ginger plays an important role in Guianese gourmet cuisine. Ginger confit combines the strength of fresh Guianese ginger with the sweetness of cane sugar.
Recommended use:
It is perfect with white meats, fish, shellfish, vegetables and sauces for dishes.
Recipe idea: Fish terrine served with ginger confit
650g of fish fillet (Alaska pollock, cod or equivalent), 4 teaspoons of tomato paste, 6 dried tomatoes, 20cl fresh cream, 6 eggs, 1 jar of TOCO ginger confit. Fry the fish fillets in a pan in a little butter. Flake with a fork and add the jar of ginger confit. Stop cooking as soon as all the fish has been flaked. (Be careful not to over cook it). Beat the eggs and add the cream. Stir in the fish. Add 4 teaspoons of tomato paste, then the dried tomatoes cut into 4. Season to taste and pour into a cake pan. Bake for 30mins at 160°C.

Nutritional values