Matelote is a classic French fish stew traditionally served with mushrooms or other vegetables on top.
Ingredients: assorted fish (trout, pike perch, carp, pike, eel) – 1 kg; dry white wine – 200 g; tomato – 1; carrot – 1; onion – 1; leek – 1; parsley root – 1; parsley – 4 sprigs; sour cream – 100 g; egg yolk – 1; butter – 30 g; flour – 20 g; canned mushrooms – 4; thyme – 1 sprig; grated nutmeg – a pinch; salt – to taste.
Preparation
Clean and cut the fish into pieces. Use the heads and tails to make a broth by boiling them in salted water along with the chopped onion and vegetables for about half an hour.
Place the cleaned fish pieces in a pot, season with salt, and cover with broth (about half a liter) and (1 cup). Cook for 20 minutes over medium heat until the fish is done.
In a heated skillet, prepare a roux with the flour and butter: add the toasted flour to the remaining broth and cook for 10 minutes. Just before removing from heat, stir in the sour cream mixed with the egg yolk.
On a warmed porcelain plate, arrange the fish pieces along with the vegetables cooked in the broth and pour the hot sauce over them. Garnish the dish with mushrooms, , and .
Serve the fish stew in wine sauce hot, accompanied by noodles.
Tip
You can combine braising and baking by preparing the fish stew in the oven—a delicious dish made with fish fillets and vegetables (potatoes, , , tomatoes) that cooks quickly in a culinary sleeve or pots and tastes equally good with or mashed potatoes.
