Angler Stew With Matelote Sauce Recipe
Ingredients
3 tbsp (45 ml) butter
1 lb (450 g) angler, cut into pieces
1/2 Cup (125 ml) pearl onions
1 Cup (250 ml) mushrooms
1/2 Cup (125 ml) leek, finely sliced
1/4 Cup (60 ml) carrots, diced
3 tbsp (45 ml) flour
1 1/2 Cups (375 ml) water
1 Cup (250 ml) white wine
Juice of 1/2 lemon
Salt and pepper
3/4 Cup (180 ml) 35% cream
3 egg yolks
2 tbsp (30 ml) fines herbes
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.
– 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.
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