Matelote champenoise au vin blanc

Name: Matelote champenoise au vin blanc
Total time: 55 min
Yield: Serves 4
Cuisine: Champagne
Ingredients: 1 kg (2.2 lb) mixed river fish (pike, zander, eel), cut into chunks; 400 ml (1⅔ cups) still white wine from Champagne; 200 g (7 oz) small button mushrooms; 12 pearl onions, peeled; 100 g (3½ oz) smoked lardons; 40 g (3 tbsp) unsalted butter; 1 tablespoon all-purpose flour; 1 bouquet garni (thyme, bay leaf, parsley); 1 pinch of freshly ground pepper

Champagne-region river fish stew in white wine

⏱ 55 minServes 4Medium430 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)mixed river fishpike, zander, eel), cut into chunks
400 ml (1⅔ cups)still white wine from Champagne
200 g (7 oz)small button mushrooms
12pearl onions, peeled
100 g (3½ oz)smoked lardons
40 g (1½ oz)unsalted butter
1 tbspwheat flour
1bouquet garnithyme, bay leaf, parsley
1 pinchfreshly ground pepper

1 kg (2.2 lb) mixed river fish pike, zander, eel), cut into chunks
400 ml (1⅔ cups) still white wine from Champagne
200 g (7 oz) small button mushrooms
12 pearl onions, peeled
100 g (3½ oz) smoked lardons
40 g (1½ oz) unsalted butter
1 tbsp wheat flour
1 bouquet garni thyme, bay leaf, parsley
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 wide sauté pan (28 cm / 11 in) with lid

1 small saucepan (14 cm / 5½ in) for the beurre manié

1 slotted spoon (12 cm / 5 in)

03 — Method

Cook the lardons, pearl onions and mushrooms in half the butter in the sauté pan for 6 minutes until lightly golden.
Pour in the white wine with the bouquet garni, bring to a simmer and cook for 10 minutes, so the alcohol cooks off and leaves the fruitiness.
Add the fish, firmest pieces first, then cover and poach at a gentle simmer for 12 minutes without stirring.
Gently lift the fish and vegetables onto a warm platter with a slotted spoon, then reduce the cooking liquid by a third over high heat for 5 minutes.
Make a beurre manié by mashing the rest of the butter with the flour, then whisk it into the reduced liquid until the sauce is thick and glossy.
Spoon the sauce over the fish, add a grind of pepper and serve hot with garlic-rubbed croutons, as they do along the rivers of Champagne.