Photograph of the finished Matelote

France · Cá nước ngọt om vang Matelote

Matelote

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 1.1 lb
  • Photograph of Eel fillet Eel fillet 11.3 oz
  • Photograph of White wine White wine 2 ½ cups
  • Photograph of Mushrooms Mushrooms 9.9 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Flour Flour 1.7 oz
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Fresh cream Fresh cream ⅔ cup

Method

  1. 1 Simmer the fish heads and bones with white wine, shallots, and bay leaves for 25 minutes, then strain to obtain the broth.
  2. 2 Sauté the mushrooms and chopped red onion in butter for 8 minutes, then set aside.
  3. 3 Knead the butter with the flour to form beurre manié balls; this is a way to thicken the dough without frying it beforehand.
  4. 4 Bring the broth to a boil, add the chopped carp and eel, and cook for 8 minutes; add the eel 3 minutes before the carp because eel is firmer.
  5. 5 Remove the fish, whisk the beurre manié and cream into the broth until thickened, then pour over the fish and sprinkle with parsley.

With an appliance

  • Oven 1 hr

    Replace step 4: arrange the eel first, then the carp in the broth, cover and simmer on the middle rack of the oven at 170 degrees for 9 minutes, add the carp 3 minutes after the eel; step 5 still removes the fish before whipping the cream into the sauce.

Start cooking