Fish CarbonadeTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Cooking time: 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:97.6 kcal
Proteins:9 g
Fats:2.9 g
Carbohydrate:5.9 g
Fibers:0.3 g
Sugar:0.8 g
Cholesterol:23.9 mg
Sodium:58.2 mg
Calcium:17.6 mg
Energy:772 kcal
Proteins:70.8 g
Fats:23.1 g
Carbohydrate:46.4 g
Fibers:2 g
Sugar:6.6 g
Cholesterol:188.7 mg
Sodium:459.9 mg
Calcium:139.5 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
ml
dark beer
2000
g
lean fish (dab, pollock, cod, monkfish, turbot, etc)
250
g
white mushrooms
100
g
shallot
100
g
onion
thyme, bay leaf, parsley stems
25
g
brown sugar
1
slice of country bread or gingerbread
50
g
flour
80
g
butter
50
ml
oil
salt and pepper
METHOD
- Remove the heads from the fish and gut them; place the fish in cold water to remove any impurities.
- Meanwhile, peel and thinly slice the onions, shallots and mushrooms. Tie the bouquet garni with a piece of string.
- Pat the pieces of fish dry, flour them and sauté briskly in the butter and oil; add the onions, shallot and mushrooms.
- Add the beer, bouquet garni, salt, pepper, bread and brown sugar; cover and cook gently for about an hour.
- Serve in the cooking pot after removing the bouquet garni.
.............
with the collaboration of Bernard Boittiaux, instructor at Eudil in Lille, France
CHEF'S NOTES
If you wish to mellow the beer flavor, you can replace 500 ml to 1 liter of the beer with fish stock.
