Eel en Matelote from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Melt 4 tbsp of the butter in a wide saucepan and, when foaming, add the onion, carrot, and garlic. Sauté until golden but not brown. Add the bouquet garni, and season with salt and pepper. Place...
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Cooking tools:
- Saucepan
- Stove
- Pot
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 large onion, sliced
- 5 tbsp butter
- Salt
- freshly ground pepper
- 2 cloves of garlic, minced A bouquet garni
- 1 large carrot, minced
- 12 small pearl onions
- 2 cups dry white wine
- 1½-2 lb eel, skinned, cleaned, and cut into 2½-in pieces
- Beurre manié made with 4 tbsp butter and ¼ cup all-purpose flour mashed together
- 2 cups button mushrooms
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