Fisherman’s “coq au vin” | Gourmet Traveller

Ingredients

• 8 thin slices flat pancetta
• 60 gm butter, coarsely chopped
• 600 gm piece eel, cut into 8 (see note)
• 600 gm piece ocean trout fillet, cut into 8
• 1 litre red wine
• 800 ml tawny
• 2 fresh bay leaves
• 800 ml fish stock
• 250 ml veal stock (1 cup)
• 16 golden shallots
• 200 gm button mushrooms
• 80 ml pouring cream (1/3 cup)
• To serve: baby parsley and baby chervil
• Red wine and shallot butter
• 80 ml tawny
• 2 golden shallots, finely chopped
• 160 ml red wine
• 200 gm softened butter