Matelote A L'Alsacienne Recipe
Ingredients
| 3 carrots, peeled and chopped | ||
| Leeks | 3 , chopped | |
| 2 onions, peeled and chopped | ||
| Water | 2 Liter | |
| Sprig thyme | 1 | |
| Bay Leaf | 1 | |
| Few parsley stalks | ||
| Pinch of freshly grated nutmeg | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Dry white wine | 600 Milliliter | |
| Perch | 2 Kilogram, cut into pieces | |
| Butter | 150 Gram | |
| Plain flour | 50 Gram | |
| Double cream | 200 Milliliter | |
| Egg yolks | 3 | |
Directions
1. Put the carrots, leeks and onions in a large pan with the water, thyme, bay leaf, parsley, nutmeg and salt and pepper to taste. Bring to the boil, then lower the heat and simmer for 1 hour.
2. Strain the liquid into a clean pan, add the wine and bring to the boil again. Lower the heat, add the fish and simmer gently for about 15 minutes or until the fish flakes when tested with a fork.
3. Remove the fish from the pan with a slotted spoon and keep hot in a warmed serving bowl. Boil the cooking liquid rapidly until reduced to about 1.2 litres (2 pints), then strain.
4. Melt 75 g (3 oz) butter in a separate pan, sprinkle in the flour and cook, stirring constantly, for 1 minute to obtain a smooth roux.
5. Add the strained liquid a little at a time, stirring vigorously after each addition. Bring slowly to the boil, stirring constantly, then lower the heat and simmer until thick, stirring frequently.
6. Mix the cream and egg yolks together in a bowl, then stir in a little of the hot sauce. Stir this mixture back into the pan and heat gently without boiling, stirring constantly.
7. Remove the pan from the heat and whisk in the remaining butter a little at a time. Taste and adjust seasoning. Pour the sauce over the fish and serve immediately.
2. Strain the liquid into a clean pan, add the wine and bring to the boil again. Lower the heat, add the fish and simmer gently for about 15 minutes or until the fish flakes when tested with a fork.
3. Remove the fish from the pan with a slotted spoon and keep hot in a warmed serving bowl. Boil the cooking liquid rapidly until reduced to about 1.2 litres (2 pints), then strain.
4. Melt 75 g (3 oz) butter in a separate pan, sprinkle in the flour and cook, stirring constantly, for 1 minute to obtain a smooth roux.
5. Add the strained liquid a little at a time, stirring vigorously after each addition. Bring slowly to the boil, stirring constantly, then lower the heat and simmer until thick, stirring frequently.
6. Mix the cream and egg yolks together in a bowl, then stir in a little of the hot sauce. Stir this mixture back into the pan and heat gently without boiling, stirring constantly.
7. Remove the pan from the heat and whisk in the remaining butter a little at a time. Taste and adjust seasoning. Pour the sauce over the fish and serve immediately.
Chef
