Aunt Henriette’s Fish Matelote with Fresh Noodles
My Great-Aunt Henriette, and then my father, Paul, always served this matelote, a traditional dish of Auberge de l'Ill and, for me, a perfect representation of the history of the village. I make it today in the same way, on Good Friday or on request.
- 2 1/4 pound eel, cleaned and trimmed (1 kg)
- 1 1/3 pound Arctic char, scaled and trimmed (600 g)
- 2 1/4 pound pike-perch, trimmed and cleaned (1 kg)
- 4 shallots
- 2 1/8 ounces butter (60 g)
- 2 cups fish stock (50 cl)
For the Matelote
- 1 1/3 pounds raw fresh noodles (600 g)
- 1 tablespoon chopped flat-leaf parsley
Step 1: Vegetable Broth
Make the broth: pluck the flat-leaf parsley and set aside the stems. Peel the carrot, cut into quarters, then into 1/16-inch (2 mm) thick slices. Peel and finely chop the onion. Dice the celeriac. Slice the mushrooms. Cut off the roots and peel off the outer layer from the leeks, then slice into rounds.
Put all of the vegetables and the parsley stems into a saucepan with water and white wine. Add salt, bring to a boil, and simmer for 20 minutes.
This recipe was originally published in "My Best Haeberlin" (Éditions Alain Ducasse). See all credits
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