Description
Matelote - a French dish of fish sauce, known and respected in musketeer times. They say he ate with relish Alexandre Dumas, and he was a famous gourmet. In French, a "Matelote" means "after Navy in" just one of those to join the family around the table. Offer You a variation on the theme of "Matelote" and I want to join You around the campfire at the picnic.
Ingredients
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Fish
200 g
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Soy sauce
2 Tbsp
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Potatoes
2 piece
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Shallots
3 piece
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Garlic
1 tooth
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Dry white wine
50 ml
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Cherry tomatoes
3 piece
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Olives
5 piece
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Capers
0.5 tsp
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Olive oil
0.5 Tbsp
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The mixture of peppers
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Salt
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Greens
Cooking
I did portion the flow. In this embodiment, all the ingredients are roughly indicated for one serving. The original recipe used white Matelote of fish. Since I did a free variation, then I took the pink. Fish clean, cut into medium size pieces. Bone left to fish from breaking apart while cooking. Can use optional fish fillets. Pour the fish with soy sauce "Kikkoman" and a dry white wine. Leave to marinate for 10-15 minutes.
Take the foil, fold in half, not broken, put in the middle of the pickled fish.
Take boiled in "uniform" potatoes, peel, cut slices or slices and put around the fish.
Then put on top of onions of shallots, crushed garlic and halved cherry tomatoes.
Put on top of the olives and capers. Optional sprinkle with salt, sprinkle with freshly-ground mixture of peppers, sprinkle with olive oil.
Wrap foil. Put to bake upon the coals of the grill for 15 minutes. You can also bake on the grill in the oven at 220 degrees for 20 minutes.
Serve the stew in foil hot, sprinkled with chopped greens. Bon appetit!
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