Matelote Recipe
Ingredients
| 21b. halibut steaks | ||
| Carrot | 1 , sliced | |
| Onion | 1 , minced | |
| Garlic | 2 clove, halved | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Red wine | 2 Cup(16 tbs) | |
| Brandy | 3 Tablespoon | |
| Butter | 3 Tablespoon, melted | |
| Flour | 2 Tablespoon | |
Directions
Dry halibut steaks with absorbent paper; place in skillet.
Add carrot, onion, garlic, salt, pepper and wine; bring to a boil.
Bring brandy to a boil in small saucepan; ignite.
Pour brandy over halibut.
Cover pan when flame dies; simmer halibut for 20 minutes.
Remove to warm serving dish; keep hot.
Strain re- maining skillet mixture; reserve cooking liquid.
Blend butter and flour in small skillet.
Simmer, stir- ring constantly, until mixture is bubbly.
Remove from heat; stir in reserved cooking liquid gradually.
Cook over high heat, stirring constantly, until sauce thickens.
Cook for 2 minutes longer; pour sauce over halibut.
Serve with croutons browned in garlic but- ter, if desired.
Add carrot, onion, garlic, salt, pepper and wine; bring to a boil.
Bring brandy to a boil in small saucepan; ignite.
Pour brandy over halibut.
Cover pan when flame dies; simmer halibut for 20 minutes.
Remove to warm serving dish; keep hot.
Strain re- maining skillet mixture; reserve cooking liquid.
Blend butter and flour in small skillet.
Simmer, stir- ring constantly, until mixture is bubbly.
Remove from heat; stir in reserved cooking liquid gradually.
Cook over high heat, stirring constantly, until sauce thickens.
Cook for 2 minutes longer; pour sauce over halibut.
Serve with croutons browned in garlic but- ter, if desired.
Chef
