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River fish like sailor (as they are prepared on the seine)
4 servings
(Matelote comme on le prepare sur les rives de la Seine) Ligne, carp (or carp) peel from scales, gut, remove heads and fins and cut fish into pieces 2-3 cm thick. Eel to eviscerate, remove head, remove skin (you can not remove) and cut fish into pieces 2-3 cm thick. All fish to roll in flour. Fry small heads of onions in a large frying pan in butter, reduce the heat to a weak one and add 1 tbsp. spoonful of flour. Fry for another 1 min. Pour in some water, stir so that there are no lumps. Pour dry red wine, put fragrant herbs bound by a bouquet. Make a strong fire. Once the onion is half ready, put the fish. After 5 minutes, pour the cognac and light (see page
7). After the cognac burns out, keep the fish on fire for another 20 minutes. Serve on wheat cakes or slices of white dried bread, placing eggs on top of the quarter. Gravy should resemble cream in consistency.
(Matelote comme on le prepare sur les rives de la Seine) Ligne, carp (or carp) peel from scales, gut, remove heads and fins and cut fish into pieces 2-3 cm thick. Eel to eviscerate, remove head, remove skin (you can not remove) and cut fish into pieces 2-3 cm thick. All fish to roll in flour. Fry small heads of onions in a large frying pan in butter, reduce the heat to a weak one and add 1 tbsp. spoonful of flour. Fry for another 1 min. Pour in some water, stir so that there are no lumps. Pour dry red wine, put fragrant herbs bound by a bouquet. Make a strong fire. Once the onion is half ready, put the fish. After 5 minutes, pour the cognac and light (see page
7). After the cognac burns out, keep the fish on fire for another 20 minutes. Serve on wheat cakes or slices of white dried bread, placing eggs on top of the quarter. Gravy should resemble cream in consistency.
carp - 400-500 g, or carp - 400-500 g, eel - 300-500 g, or tench - 300-500 g, onions - 20-25 pcs., wheat flour - 0.5 cups, water - 0.5 cups, or fish broth - 0.5 cups, dry wine - 2 glasses, thyme - 1 pc., bay leaf - 1 pc., Cognac - 2-3 tbsp. spoons, white bread - 4-6 pieces, eggs - 1 pc.
