Angler Stew With Matelote Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Butter45 Milliliter (3 Tablespoon)
 Angler1 Pound, cut into pieces (450 Gram)
 Pearl onions125 Milliliter (1/2 Cup)
 Mushrooms250 Milliliter (1 Cup)
 Leek125 Milliliter, finely sliced (1/2 Cup)
 Carrots60 Milliliter, diced (1/4 Cup)
 Flour45 Milliliter (3 Tablespoon)
 Water375 Milliliter (1 1/2 Cup)
 White wine250 Milliliter (1 Cup)
 Lemon1⁄2 , juiced
 35% cream180 Milliliter (3/4 Cup)
 Egg yolks3
 Fines herbs30 Milliliter (2 Tablespoon)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1769 Calories from Fat 812

% Daily Value*

Total Fat 92 g141.6%

Saturated Fat 50.9 g254.3%

Trans Fat 0 g

Cholesterol 884.2 mg

Sodium 705.5 mg29.4%

Total Carbohydrates 102 g34.1%

Dietary Fiber 9.3 g37%

Sugars 19.3 g

Protein 95 g190.6%

Vitamin A 330.4% Vitamin C 104.4%

Calcium 46.8% Iron 56.7%

*Based on a 2000 Calorie diet

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.
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