Aunt Henriette’s Fish Matelote with Fresh Noodles

Premium

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
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN