Matelote Au Vin Blanc
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare the fish as above, but use red wine instead of white, and burn the brandy as before.
- When the pieces of fish are cooked, transfer them to another saucepan with small onions, previously cooked in butter, and small, cooked mushrooms.
- Strain the cooking-liquor, reduce it to a little less than half, thicken it with fish velout^, and finish with one oz.
- of butter.
- Pour this sauce over the fish and the garnish ;
- dish the whole in a timbale or a deep dish, and surround with crayfish, cooked in court-botiillon, and little crusts in the shape of hearts, fried in butter.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Baking dish
-
Sieve