QuestionsFood-RestaurantsGlenryck Pilchards
Anonymous asked 4 months ago

I have not cooked this for a years. I realised that I should have taken the picture before adding the herbs. One question, do you or do you not fry the pilchards before adding to the rougaille. I fry.



Madina Maud answered 4 months ago

I always fry it with onions Garlic ginger and thym before adding the sauce

Sheila Pragassa answered 4 months ago

I fry too. The taste is better

Soodun Seetaram Shankar answered 4 months ago

I dnt fry.

Zam Zam answered 4 months ago

I don’t fry

Maga Ramasawmy answered 4 months ago

Moi mo frire après mo mette dans mo rougaille

Madhvi Heeramun answered 4 months ago

Looks yummy. Before I was frying now no more I let it cook with the rougaille.

Sheila Chadee Rene answered 4 months ago

No need to fry

Anita Sumessur answered 4 months ago

I always fry with onion Ginger, garlic and a pinch of turmeric before adding to Rougai. My hubby is very fussy.

Corinne Nat answered 4 months ago

Always fry

Roobinah Beeharry answered 4 months ago

Always fry for better taste

Annick Zephyr answered 4 months ago

I fry too … taste better

Ashreen Yousouf Khodabocus answered 4 months ago

Fry always.

Leena Seetohul answered 4 months ago

I also fry

Girty Moussa answered 4 months ago

I fry too.

Anisha Domun Mungla answered 4 months ago

I always fry mine prior to cooking it

Naaz Moon answered 4 months ago

Always Fry 👍👍👍👍

Kaviraj Chatun answered 4 months ago

Nice Rougaille when Rougaille better fry it

Stuart Graham answered 4 months ago

Why would you fry the pilchards. They are ready to eat from the tin. Make the rougaille sauce and just drop the pilchards in to it.

Rashida Mackey answered 4 months ago

No, I don’t fry & the rougaille tastes lovely.

Natasha Taylor answered 4 months ago

I do leave the pilchards in the frying pan to burn for a little while.
The taste is much better.

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