Red Wine Salmon Matelote

Name: Red Wine Salmon Matelote (Matelote de Saumon)
Yield: Makes 6 main-course OR 12 first-course servings
Cuisine: France
Ingredients: 4 cloves garlic, crushed; 1 medium-size carrot, peeled and sliced; 1 pound [450 g] wild mushrooms, such as morels, porcini, or lobster mushrooms, cut into bite-size pieces; 2 tablespoons flour (if you’re using beurre manié); 2 tablespoons finely chopped parsley; salt; pepper; 3 pounds [1.3 kg] salmon fillet or mackerel-family fillet, skin removed unless you’re sautéing; 2 bottles full-bodied red wine; 1 medium-size bouquet garni; 2 salmon heads, or 3 pounds [1.3 kg] fresh heads and bones from mackerel-family fish (ask your fishmonger—they should be free); 1 fennel stalk (about 12 inches [30.5 cm]), sliced into 1-inch [2.5-cm] pieces (optional); 2 tablespoons butter; 2 tablespoons butter (for cooking the salmon heads), plus 2 tablespoons (for the beurre manié) or 6 tablespoons (if you’re not using beurre manié); 2 medium-size onions, chopped coarse

Matelote de Saumon

Preparation info

Makes
6
main-course

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

3 pounds [1.3 kg] salmon fillet or mackerel-family fillet, skin removed unless you’re sautéing
2<

Europe
France
Fish course
Starter
Pescatarian
Mediterranean

Method

Pull any pin bones out of the salmon with tweezers or needle-nose pliers and cut the salmon into 6 or 12 equal pieces. Refrigerate.

Cut the gills out of the salmon heads with heavy-duty scissors and discard the gills. Soak the heads for at least 20 minutes in cold water and drain.

Heat 2 tablespoons<