You are here

Angler Stew With Matelote Sauce

Whats.Cooking's picture
Ingredients
  Butter 45 Milliliter (3 Tablespoon)
  Angler 1 Pound, cut into pieces (450 Gram)
  Pearl onions 125 Milliliter (1/2 Cup)
  Mushrooms 250 Milliliter (1 Cup)
  Leek 125 Milliliter, finely sliced (1/2 Cup)
  Carrots 60 Milliliter, diced (1/4 Cup)
  Flour 45 Milliliter (3 Tablespoon)
  Water 375 Milliliter (1 1/2 Cup)
  White wine 250 Milliliter (1 Cup)
  Lemon 1⁄2 , juiced
  35% cream 180 Milliliter (3/4 Cup)
  Egg yolks 3
  Fines herbs 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

–  In a skillet, melt butter and saute angler with pearl onions, mushrooms, leek, and carrots over medium heat for 3 minutes.
–  Add flour and cook for
3 minutes, stirring constantly.
–  Add water, wine and lemon juice and let mixture thicken, then season with salt and pepper. Blend in cream and cook for 10 minutes, then remove from heat.
–  Meanwhile, stir egg yolks into a small amount of sauce, add to first mixture, then add fines herbes and serve.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Fish

Rate It

Your rating: None
4.38
Average: 4.4 (15 votes)