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Le Chaudron recipe
Matelote d'anguille au vin rouge
Eel matelote in red wine
⏱ 70 minServes 4Hard400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)eel, cut into pieces
500 ml (2 cups)full-bodied red wine
250 g (9 oz)button mushrooms
200 g (7 oz)smoked lardons
3onions, sliced
2 tbspflour
1bouquet garni
- 1 kg (2.2 lb) eel, cut into pieces
- 500 ml (2 cups) full-bodied red wine
- 250 g (9 oz) button mushrooms
- 200 g (7 oz) smoked lardons
- 3 onions, sliced
- 2 tbsp flour
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the eel for 5 minutes and set aside.
- Cook the lardons and onions for 6 minutes, then stir in the flour for 1 minute.
- Deglaze with the red wine, add the bouquet garni and bring to a simmer.
- Return the eel, cover and simmer gently for 30 minutes.
- Add the mushrooms for the last 15 minutes.
- Reduce the sauce and serve hot with garlic croutons.
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