Matelote Recipe
Ingredients
| Eel | 500 Gram | |
| 1 kg rohu, cut into serving pieces | ||
| 1 kg pomfret, cut into 1 1/2 pieces with bone | ||
| Juice of 1 lime | ||
| Salt as required | ||
| Butter | 3 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| 150 gms baby onions, peeled and left whole | ||
| 100 gms button mushrooms, trimmed and left whole | ||
| 4 cloves garlic, crushed seasoned flour as required | ||
| Brandy | 5 Tablespoon | |
| Flour | 5 Tablespoon | |
| 400 ml white or red wine | ||
| Chopped | 3 Teaspoon, dried | |
| Fish stock | ||
| Fish heads | ||
| 1 medium-sized onion, halved | ||
| 1 -2 stalks celery, roughly chopped | ||
| 1 medium-sized carrot, roughly chopped | ||
| Black peppercorns | 6 | |
| Bay Leaf | 1 | |
| Parsley stems | 3 | |
| Chicken stock | 2 Cup (16 tbs) | |
Directions
GETTING READY
1. Prepare fish stock with the fish heads, vegetables, pepper, bay leaf, parsley and chicken stock.
2. Strain, measure and reserve 1 cup of stock.
3. Wash all fish thoroughly and pat dry.
4. Rub fish with lime juice and salt.
MAKING
5. Heat butter with oil in a large frying pan over moderate heat.
6. Add baby onions and mushroom and saute for 2-3 minutes.
7. Add garlic and saute for 4-6 minutes till light brown.
8. Remove vegetables from frying pan and place in a large, deep pan.
9. Dip fish in seasoned flour.
10. Fry fish in batches lightly on both sides.
11. Transfer fish to pan containing vegetables.
12. Warm brandy in a ladle, flambe it and pour over fish and vegetables.
13. Pour in strained fish stock.
14. Place 4-5 tbsp flour in a bowl and spoon in some gravy from pan.
15. Mix till well blended and pour into pan.
16. Stir gently and cook over moderate heat till gravy thickens.
17. Pour in wine and add thyme and salt to taste.
18. Simmer till fish is cooked.
SERVING
19. Serve with chunks of hot French bread.
1. Prepare fish stock with the fish heads, vegetables, pepper, bay leaf, parsley and chicken stock.
2. Strain, measure and reserve 1 cup of stock.
3. Wash all fish thoroughly and pat dry.
4. Rub fish with lime juice and salt.
MAKING
5. Heat butter with oil in a large frying pan over moderate heat.
6. Add baby onions and mushroom and saute for 2-3 minutes.
7. Add garlic and saute for 4-6 minutes till light brown.
8. Remove vegetables from frying pan and place in a large, deep pan.
9. Dip fish in seasoned flour.
10. Fry fish in batches lightly on both sides.
11. Transfer fish to pan containing vegetables.
12. Warm brandy in a ladle, flambe it and pour over fish and vegetables.
13. Pour in strained fish stock.
14. Place 4-5 tbsp flour in a bowl and spoon in some gravy from pan.
15. Mix till well blended and pour into pan.
16. Stir gently and cook over moderate heat till gravy thickens.
17. Pour in wine and add thyme and salt to taste.
18. Simmer till fish is cooked.
SERVING
19. Serve with chunks of hot French bread.
Chef
