Salsa matelote
Instructions
The doses are for about 50 cl of salsa.
Wash the fish scraps and place in a saucepan with 75 cl of water, bay leaf, bunch of parsley, 1/2 sliced onion, white wine, pepper, time, salt; bring to the boil and simmer for 45 minutes.
Filtered through a gauze the fluid obtained (i.
e.
a fumet of fish), and keep it warm.
Wash very well the mushrooms and sautee them for 10 minutes in boiling salted water and acidulated with a tablespoon of lemon juice.
Drain and cut them into very thin slices.
Similarly scalded the onions without adding the lemon juice, then drain and cut these.
Melt 50 g of butter in a pan, add the flour and let it cook for a few minutes, making sure to stir frequently with a wooden spoon.
Before the flour take too much color, add the onions and mushrooms and season well.
Squirt with the fish stock of fish that you have kept warm along a little at a time and stirring continuously.
Leave for 20 minutes at Simmons very low heat until the sauce is thickened.
Remove from heat, add the remaining butter into small pieces; worked vigorously with wooden spoon to make a foamy sauce.
Ingredients and dosing for 4 persons
- 700 g of scraps and bones of various fish
- 1/2 sliced onion
- 30 g of flour
- 100 g of butter
- 1 sprig of parsley
- 1 leaf of laurel
- 1 teaspoon of powdered thyme
- 1 glass dry white wine
- 1 tablespoon of lemon juice
- 100 g of mushrooms
- 100 g of onions peel
- Some grains of pepper
- 2 teaspoons of salt