Matelote of River FishTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: Under 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:155.6 kcal
Proteins:1.7 g
Fats:13.4 g
Carbohydrate:7.1 g
Fibers:0.9 g
Sugar:2.2 g
Cholesterol:48.7 mg
Sodium:19.8 mg
Calcium:40.4 mg
Energy:2834 kcal
Proteins:30.1 g
Fats:243.2 g
Carbohydrate:128.8 g
Fibers:16.7 g
Sugar:39.8 g
Cholesterol:886.4 mg
Sodium:360.2 mg
Calcium:735 mg
SIMILAR RECIPES
Espada Rolls with Tapenade
Trout Amandine
Poached Trout with Spring Vegetables
Trout Medallions with Chive Butter
Plaice in "Half-Mourning" with White Truffles and Creamed Spinach
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
river fish: pike, carp, etc
6
shallots
2
large onions, thinly sliced
1
small basket of white mushrooms
2500
ml
fish stock
3000
ml
cream
500
ml
dry white wine
2
carrots
2
zucchini
24
pearl onions
persillade (garlic + parsley)
croutons
oil
salt and pepper
METHOD
Preparation 1 – Base
- Gently sauté the onions and shallots in a little oil; add the mushrooms and sauté for a few minutes;
- add the white wine and reduce by half;
- add the fish stock and reduce by half;
- finally add the cream and let simmer gently over low heat for 1 hour;
- season with salt and pepper.
Preparation 2
- Meanwhile, caramelize the pearl onions in butter; drain and set aside;
- place the fish pieces in the skillet and sear for a few minutes;
- cut the carrots and zucchini in half lengthwise; cut into shorter lengths; brown the toast rounds in oil;
- to the pot containing preparation 1, add the onions, vegetables, fish and persillade and let simmer 15 minutes;
- top with toast rounds and serve in the casserole.
CHEF'S NOTES
A favorite recipe enjoyed at Au Fil de l'Eau, a bistro on the Dronne River in Brantôme, Périgord.
This matelote can be made with any kind of river fish.
In the Périgord region, Bergerac wine is used. Though you can substitute another dry white wine, always be sure to serve the same wine that you have used in the sauce.
