Angler Stew With Matelote Sauce Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 1 lb (450 g) angler, cut into pieces | ||
| Pearl onions | 1/2 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs) | |
| Leek | 1/2 Cup (16 tbs), finley sliced | |
| Carrots | 1/4 Cup (16 tbs), diced | |
| Flour | 3 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| White wine | 1 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
| Cream | 3/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Herbes | 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.
– 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.
Chef
