Matelote au Riesling

Name: Matelote au Riesling (Riesling Fish Stew)
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; 1 bouquet garni; Pinch of nutmeg; 1 clove garlic, chopped; 1 large carrot, sliced; 1 onion stuck with a clove; 1 onion stuck with a clove; 2 egg yolks; 1 oz (25 g) butter, cut in small cubes; 10 oz (300 g) chanterelles or field mushrooms, chopped; 10 fl oz (300 ml) double cream; Riesling; 10 oz (300 g) chanterelles or field mushrooms, chopped; 1 lb (500 g) pike; 10 oz (300 g) perch; 1 lb (500 g) trout; 10 oz (300 g) eel; 10 oz (300 g) tench

Riesling Fish Stew

Preparation info

Serves
8

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 lb (500 g) pike
1 lb (500

Europe
France
Stew
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Scale, gut, fillet and wash all the fish, reserving the heads and bones.

Place the fish fillets in a large dish with the onion, garlic, carrot, bouquet garni, nutmeg and the salt and pepper. Pour on enough Riesling to cover. Allow to marinate for 12 hours, covered, in the refrigerator. Then carefully remove the fish fillets from the marinade and place in a casserole. Put the marinade an