Matelote a la Meuniere (Red-Wine Fish Stew, Meuniere Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fish
- red wine
- cognac
- beurre manie
- crayfish
- bread
- butter
Instructions
- Moisten the fish with red wine and flame it with cognac.
- Thicken the cooking liquid with beurre manie.
- Garnish with crayfish and croutons fried in butter.