Matelote de poissons d'eau douce



  • 1.5 kg (3,3 lbs) of assorted freshwater fish: pike, perch, carp, tench, eel, scaled and gutted by the fishmonger.  
  • 100 g (0,22 lbs) smoked bacon without rind 20 pearl onions or small shallots
  • 1 dozen garlic cloves
  • 2 pieces of butter, about 25 g (0,055 lbs) each
  • 1 spoon of flour
  • 25 cl of dry white wine
  • Salt & Pepper from the mill

Peel the garlic cloves (removing the germ) and the pearl onions and the cut in 2.
Cut the bacon into thin slices.
Melt 1 piece of butter in a casserole and over low heat, brown the onion and garlic halves and the bacon for 5 minutes. 
Rinse and dry the fish and cut them into pieces, removing as much possible small edges.  
Heat the white bin with the addition of water (about 1 litre). 
Add the pieces of fish, the bacon, the garlic and the onions and simmer over a very high heat for  fifteen minutes. 
Salt and pepper.
With a slotted spoon, carefully remove all the ingredients and place them in a pre-heated serving platter.
Keep warm.
In a bowl, mix with a fork the second piece of softened butter with the flour. 
Bring the remaining liquid in the pot to a boil and add butter and flour.
Adjust seasoning.
Cover the fish with this boiling sauce.
Serve with croutons bread rubbed with garlic.


 

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