Matelotte

Ingredients

• the fish is sliced, placed in convenient sized pan
• covered with either red or white wine
• a soupcon of garlic
• salt
• fresh ground pepper
• a glass or two of brandy
• lie with either kneaded butter and flour or veloute or Espagnole
• garnished with mushrooms, button onions, crayfish tail

Method

1. 1

   Slice the fish and place it in a pan.

2. 2

   Cover with wine, sliced onion, bouquet garni, garlic, salt, and pepper.

3. 3

   Bring to a boil, add brandy, and simmer until done.

4. 4

   Remove fish, strain and reduce the liquor, thicken with butter and flour or veloute, and garnish before serving.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 67. The excerpt below is the record exactly as published.

Matelotte. One of the oldest preparations in French cuisine that is seldom seen in England, with exception of the traditional stewed eels. On the Continent many catering establishments make it one of their special dishes, undoubtedly the fresh water eels and carp are the two most suitable fish to use in matelotte, but an excellent substitute is found, as in matelotte Normande, in whiting, soles, and gurnet, etc. The fish is sliced, placed in convenient sized pan, and covered with either red or white Avine, sliced onion, a bouquet garni, a soupcon of garlic, salt and fresh ground pepper ; when boiling, a glass or two of brandy is added and allowed to simmer till done, the piece of fish carefully removed and dressed in timbales, the liquor strained and reduced, and lie with either kneaded butter and flour or veloute or Espagnole, as the case requires, and garnished with mushrooms, button onions, crayfish tail

Cook this with the app: pantry check, scaling, and the assistant.