Ginger confit

Ginger holds an important place in Guyanese gastronomic cuisine. Ginger Confit combines the strength of fresh ginger from Guyana with the sweetness of cane sugar. Directions for use: In cooking, it goes perfectly with white meats, fish, shellfish, vegetables and dishes in sauce. Recipe idea: Fish loaf with ginger confit 650g tender fish fillet, 4 tsp tomato paste, 6 dried tomatoes, 20cl crème fraîche, 6 eggs, 1 jar of TOCO Ginger Confit. Cook the fish fillets in a pan in a little butter. Crumble them with a fork and add the jar of ginger preserve. Stop cooking as soon as the fish is completely crumbled. ( Be careful not to overcook it). Beat the eggs into an omelette with the crème fraîche. Add the fish. Add 4 teaspoons of tomato paste then the dried tomatoes cut into 4. Adjust the seasoning and pour into a cake dish. Bake for 30 minutes at 160°C.