Matelote à la Bourguignonne

Name: Matelote à la Bourguignonne
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 4 tablespoons warm cognac; ½ bottle good red burgundy; 8 shallots, chopped; 4 cloves garlic, mashed; 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 4 tablespoons butter; 2 tablespoons flour; 1 strip lemon peel; 1 teaspoon dried basil; 12 button mushrooms butter, lemon juice, parsley; 12 button mushrooms butter, lemon juice, parsley; 12 button mushrooms butter, lemon juice, parsley; 12 button onions; fried croûtons; 1½–2 pounds carp; 1 pound eel; 2 tablespoons olive oil; 1½–2 pounds pike; 4 ounces diced salt pork; 2 tablespoons butter; 4 carrots, chopped; 1 Spanish onion, chopped

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 pound eel
1½–2 pounds carp
1½–2 pounds</

Europe
France
Main course
Mediterranean

Method

Clean and skin eel and cut into thick serving pieces (your fishmonger, from whom you will have to order in advance, can do this for you); cut carp and pike into serving pieces; sauté them in equal parts olive oil and butter with diced salt pork, chopped onion, chopped carrots, finely-chopped shallots and mashed garlic. When the fish pieces begin to turn gold in colour, flame them in cognac. Sha