anguille en matelote



  • feminine Cleaned skinned eel is cut in pieces, boiled with red or white wine, sliced onions, bouquet garni, garlic, and seasoning, flamed with brandy and cooked until done in a tightly closed pan. The cooking liquor is strained and, if white, reduced and thickened with a fish velouté and garnished with button onions, crayfish and croûtons (marinière); if red, it is thickened with beurre manié and garnished with crayfish and croûtons.