RECIPES > Fish dishes - Braised fish called "MEURETTE" in the Saône and "MATELOTE" in the Loire   From the Anne de Beaujeu Restaurant in Beaujeu. Serves 8 Preparation time: 1 hour Cooking time: 1/2 hour for the fish; 5 minutes for the sauce Ingredients 1 2 to 3 pound carp with eggs 1 1 pound young pike 1 medium sized eel 1 bottle of Morgon (old vintage) 1 big glass of hot water A thick slice of bacon cut into cubes 1 bunch of parsley, a head of garlic, 1 shallot, a dozen small onions A few mushrooms Salt, pepper Toasted bread croutons 1 tablespoon of flour 1 big knob of butter Recipe After having carefully removed and put to one side the egg sac, cut the carp into good-sized slices. Then cut up the young pike and the eel, each into four or five slices. Put this into a large carefully cleaned copper pan, hung from the hearth trammel or, if you haven't got one, in a big pan on the hob. Pour over the MORGON with the glass of hot water; add the bacon cubes, a bunch of parsley, the cloves of a whole head of garlic, a shallot, the baby onions, a few mushrooms, salt and pepper. Bring to a rolling boil; then let the fire die down and cover the pan with a damp cloth folded in four held on with a willow rod, leave to simmer gently for a good half hour. To serve, remove the pieces of fish with a draining spoon one by one so as not to break them and put them on the large slices of toasted bread in a heated soup plate with the carp eggs which should be an old-gold colour. Place the onions and mushrooms round this and pour over the nice-smelling purple sauce which you have thickened with a knob of butter (if possible use melted butter kept in a stoneware pot), worked with a small spoonful of flour and a little of the hot sauce. This dish, like all stews made with wine, is very good reheated; in this case you'll need to replace the bread. Recommend Wine Morgon, Beaujolais Cru Choose a one to two year-old Morgon the body and roundness of which is a good accompaniment to the thick sauce.