How To Cook Matelote

The making of the classic Escoffier recipe: Matelote. This is a great recipe that incorporates different cooking techniques. You will boil the fish with some onion and red wine. Then you will sauté the mushrooms with butter.  At the very end you will garnish this with the mushrooms, glazed onions and some croutons. In this cooking lesson, Chef Thomas has shown us how to make a classic Matelote. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Matelote Recipe:

3 ½# Sea bass (stripped or any other round fish filet)
2each small onions sliced in julienne
4each Garlic cloves
1each Bouquet Garni (Parsley stems, bay leave, garlic, thyme)
4each Pepper corns
1/2cup Brandy to flambé
1btl red wine (pino noir or merlot)
3 1/2oz butter
2oz AP Flour
1# Salt Pork or Bacon
1# Button Mushrooms (fluted)
1# Glazed Pearl Onions
Garlic toast points

1. Clean fish, washed and cut into filets as necessary. Arrange them in a shallow pan with 2 sliced onions; a Bouquet garni; 4 cloves of garlic; 8 g (¼ oz) salt and 4 peppercorns.
2. Moisten with 1 litre (1¾ pt or 4½ U.S. cups) of red wine
3. Bring to the boil, add 1 dl (3½ fl. oz. or ½ U.S cup) brandy, flame, cover and finish cooking.
4. When the fish is just cooked, transfer them to a clean pan and strain the cooking liquid into another pan to finish it Meuniere style.
5. Matelote a la Meuniere is garnished with Croutons only and the cooking liquid is invariably thickened with Beurre Manie, using 100 g (3½ oz) butter and 60 g (2 oz.) flour per 1 litre (1¾ pt or 4½ U.S. cups) of cooking liquid.
6. Garnish with glazed pearl onions, sautéed fluted button mushrooms and garlic toast points.

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