Carpe en matelotte

Yield: 6 Servings

Measure Ingredient
1 \N Whole carp cut into thick slices.
1½ pounds Fresh-water fish; (not carp), cut into pieces
5 tablespoons Butter _or_ margarine
2 tablespoons + 2 tsp. flour
16 smalls White onions; (sometimes they're called \"boiling onions\")
1½ cup Dry red wine
1½ cup Fish fumet _or_ chicken stock
1 \N Bouquet garni*; (see note)
\N \N Croutons

I saw this and thought of it as Jewish recipe somehow. Maybe it's the carp.

The traditional French recipe calls for eel, but since that's out any other fresh-water fish such as pike or perch can be used. It's fairly quick, very easy, and somewhat elegant for a Shabbat company summer dinner.

Yield: 6 main courses, maybe 10 first courses Source: Adapted from Time-Life series _The Good Cook_, vol. "Fish" Make a roux in a saucepan with half the butter (_or_ margarine) and all of the flour. When it has turned golden brown, add the onions and cook them gently for about 10 minutes, adding the remaining butter. Then add the red wine and the fish stock (_or_ chicken stock), bring the sauce to a boil and then simmer slowly for about a ½ hour.

Put the fish into a large saucepan. Pour the sauce over the fish, season to taste, and add the bouquet garni. Cook, on medium heat (you don't want to fast a boil or the fish will disintegrate) for about 20 minutes.

When the _matelotte_ is ready, remove the bouquet garni and scatter croutons over the stew.

*Note: a _bouquet garni_ is simply a bunch of fresh herbs (thyme, parsley, maybe rosemary, etc.) tied at the stem with a string. Alternately, you can put dried herbs in a cheesecloth "bag" and dunk that into the stew.

Posted to JEWISH-FOOD digest by Brian Mailman <bmailman@...> on Feb 20, 1998

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