Matelote au Beaujolais
Sweat the chopped finely onions in butter in an enamelled pan without browning them. Add the fish cut into 4cm long slices, the two crushed cloves of garlic, the bouquet garni, salt and pepper, place the lump of sugar on the top and cover it all with the Beaujolais.
Bring to the boil over a high heat, pour the Cognac onto the surface of the wine and flambé. Put out the flames quickly by putting the lid on the pan.
Leave to cook at a steady boil for 1/4 of an hour.
Carefully remove the pieces of fish, keep them hot. Push the sauce through a fine sieve so that the onions are puréed. Put the sauce back onto the heat and thicken the sauce with a roux reducing the sauce by a third.
Put the pieces of fish back into the sauce; add the meadow mushrooms that have been cooked in butter separately.
Leave to simmer for a few minutes. Serve the matelote in a deep-bottomed serving dish, garnish with the toasted bread and the crayfish cooked in stock.
- 1 kg of fish: young carp, tench, young pike, and small eels
- 2 big onions
- 2 cloves of garlic
- Bouquet garni
- Salt, pepper
- 60g of butter
- 30g of flour
- 200g of meadow mushrooms
- 1 lump of sugar
- 12 rounds of toasted bread
- 1 bottle of Beaujolais
- 1/3dl of Cognac
- 6 crayfish.