← All recipes

Matelote d'anguille a la Bourguignonne - French

Matelote d'anguille a la Bourguignonne - French is built on Eel, Onion, Carrot, Garlic Crushed, and Bouquet Garni. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 1
• 1
• 1 clove
• 1
• 4 cup
• to taste
• to taste
• to taste

Method (preview)

1. 1

   Skin, clean out and wash the eel.

2. 2

   Dry with a cloth and cut into 3 inch piece., Butter a saute pan liberally and line with a layer of thin-sliced onions and carrots. cook gently for 15-20 minutes.

3. 3

   Add garlic and bouquet garni, season with salt and freshly ground pepper.

4. 4

   Arrange the pieces of eel on top of the garnish.

5. 5

   Add enough wine to just cover the fish.

6. 6

   Bring to a boil quickly, then cover and simmer gently for 20 minutes.

7. 7

   Remove eel, put into an earthenware dish and strain the pan juices over it.

8. 8

   Peel the onions, scald and cook in 2 tablespoons butter until golden.

9. 9

   Season with pinch of salt and a pinch of sugar.

10. 10

    Add mushrooms, saute for a few seconds, pour in the liquid in which the eels were cooked, and bring to a boil.

11. 11

    Add the eel, simmer for 2-3 minutes and thicken with a liaison of kneaded butter. (Allow

12. 12

    Toss gently.

13. 13

    Check seasoning, remove from heat and add remaining butter in small pieces.

14. 14

    Arrange on a heated dish, garnished with watercress and fried croutons. Serves four.