Carp Matlot
Main Dishes • French
Description
In French, 'matlot' means 'sailor-style.' This term refers to fish stewed in red wine. Red wine has tannic properties, which is why carp remains intact during the long simmering process. To prevent the sauce from becoming too tannin-heavy or aggressive, it’s better to choose a light, drinkable wine that isn’t too astringent. An ideal choice would be Pinot Noir.
Ingredients
- Carp 5 lbs
- Shallot 15 heads
- Champignons 15 pieces
- Garlic 2 cloves
- Wheat Flour 2 spoons
- Red Grape Juice 20 fl oz
- Thyme 1 stalk
- Vegetable Oil 1 tablespoon
- Parsley 4 stalks
- Bay leaf 1 piece
- White bread 20 pieces
- Chicken Egg 4 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the carp, gut it, and remove the head and tail, taking out the gills. Cut the fillet, and place the bones along with the head and tail in a pot to boil over medium heat.
Step 2
Cut the fillet into portion-sized pieces, season with salt and pepper, dust with flour, and quickly sauté in oil (this should be done in a saucepan over high heat) — not until fully cooked, just until a golden crust forms.
Step 3
Next, sauté the finely chopped shallots and garlic, then add the mushrooms. If they are small, leave them whole; if they are large (about ten will be enough), cut them into quarters. Sprinkle the shallots and mushrooms with flour as well.
Step 4
Gradually and slowly, while stirring, pour the warmed wine into the skillet. The alcohol will evaporate quickly, and the sauce will thicken. Add thyme, bay leaf, and parsley to the mixture.
Step 5
Return the carp fillets to the saucepan and pour in hot fish stock so that the pieces are covered. If you only use wine, the dish will be too tannic.
Step 6
Cover the saucepan with a lid and simmer the fish for about twenty minutes, until the sauce thickens and becomes beautiful and aromatic.
Step 7
Toast the slices of white bread in the oven or toaster until golden brown.
Step 8
Drizzle the finished croutons with wine sauce and place a piece of carp on each. Garnish the dish with parsley and serve with hard-boiled eggs, sliced into narrow wedges.
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