Matelote de Brochet au Vin Rosé

Name: Matelote de Brochet au Vin Rosé
Yield: Serves 4 to 6
Cuisine: France
Ingredients: fried croûtons; ¼ pound button mushrooms, sliced; ¼ pint fresh cream; 2 tablespoons flour; 2 tablespoons butter; 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); 2 tablespoons olive oil; 4 tablespoons butter; 2 fresh pike (1½ pounds each); salt and freshly-ground black pepper; salt and freshly-ground black pepper; 4 shallots, finely chopped; 1 glass (2 ounces) mirabelle; 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); ½ bottle vin rosé

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 fresh pike (1½ pounds each)
4 tablespoons butter

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Clean pike, cut into thick serving pieces and sauté in butter and olive oil until golden. Pour 1 glass Mirabelle over fish pieces and flame. Add finely-chopped shallots and pepper and salt, to taste. Cover and allow to ‘sweat’ over a low flame for a few minutes; add dry vin rosé, bouquet garni