Entree: France – Loire Valley – Matelote d'Anguilles (Slow-braised freshwater eel in red wine with shallots, mushrooms, and bacon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) freshwater eel, cleaned and cut into 2 in (5 cm) pieces
- 4 oz (115 g) bacon lardons or pancetta, diced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 6 shallots, thinly sliced (approx. 6 oz / 170 g)
- 8 oz (225 g) button or cremini mushrooms, halved or quartered
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cup (360 ml) dry red wine (Loire or Burgundy-style)
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 egg yolks
- 2 tbsp (30 ml) heavy cream
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice, optional, to brighten

Instructions

1. Pat the eel pieces dry and lightly season with salt and pepper; dust each piece in the flour, shaking off excess.
2. In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat and sauté the bacon lardons until crisp; remove with a slotted spoon and set aside, leaving the fat in the pan.
3. Add 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter to the pan; brown the floured eel pieces quickly on all sides in batches, about 2 minutes per side; transfer browned eel to a plate.
4. In the same pan, add the sliced shallots and mushrooms and sauté until softened and lightly golden, about 6–8 minutes; season lightly with salt and pepper.
5. Return the bacon to the pan, add the bay leaf and thyme, then pour in the red wine; bring to a lively simmer and reduce by about one-third, about 8–10 minutes.
6. Add the fish stock and return the browned eel to the pan; reduce heat to low, cover partially, and simmer gently until the eel is tender and cooked through, about 15–20 minutes.
7. In a small bowl, whisk together the egg yolks and heavy cream; temper this liaison by whisking in 1/3 cup (80 ml) of the hot cooking liquid, then stir the tempered mixture back into the pan off the heat to thicken the sauce without curdling.
8. Rewarm gently if needed (do not boil), adjust seasoning with salt, pepper, and lemon juice if using; sprinkle with chopped parsley and serve immediately with crusty bread, boiled potatoes, or buttered noodles.