Angler Stew With Matelote Sauce
|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)|
|Fines herbs||30 Milliliter (2 Tablespoon)|
– 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.