📝 About This Recipe
Inspired by the classic French 'Matelote d'Anguille', this dish is a luxurious celebration of river-caught eel simmered in a velvet-smooth red wine reduction. The natural richness of the eel melts into a deep, savory sauce flavored with pearl onions, mushrooms, and a touch of cognac. It is a sophisticated, rustic masterpiece that showcases the incredible texture of eel when treated with the slow-cooking techniques of a master chef.
🥗 Ingredients
The Eel & Aromatics
- 2 lbs Freshwater Eel (cleaned, skinned, and cut into 2-inch segments)
- 3 tablespoons Unsalted Butter (divided)
- 3 large Shallots (finely minced)
- 3 cloves Garlic (smashed and peeled)
- 1/4 cup Cognac or Brandy (for deglazing)
The Braising Liquid
- 750 ml Dry Red Wine (preferably Pinot Noir or a robust Burgundy)
- 1 cup Fish Stock (high quality or homemade)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stems tied together)
- 1 tablespoon Tomato Paste (for depth of color)
The Garnish (Garniture Grand-Mère)
- 12-15 pieces Pearl Onions (peeled)
- 8 oz Cremini Mushrooms (quartered)
- 4 oz Bacon or Pancetta (cut into thick lardons)
- 1 tablespoon All-purpose Flour (mixed with 1 tbsp butter for beurre manié)
Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped)
- Sea Salt & Black Pepper (to taste)
- 1 pinch Sugar (to balance wine acidity if needed)
👨🍳 Instructions
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1
Pat the eel segments thoroughly dry with paper towels and season generously with salt and freshly cracked black pepper.
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2
In a large heavy-bottomed braising pan or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the bacon lardons and sauté until golden brown and crispy. Remove with a slotted spoon and set aside.
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3
In the same pan with the bacon fat, sear the eel segments in batches until they develop a light golden crust, about 2-3 minutes per side. Remove and set aside.
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4
Add another tablespoon of butter if the pan is dry. Sauté the pearl onions and mushrooms until browned and softened (about 5-7 minutes). Remove and set aside with the bacon.
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5
Reduce heat to medium. Add the minced shallots and garlic to the pan, cooking until translucent and fragrant, roughly 2 minutes.
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6
Stir in the tomato paste and cook for 1 minute to caramelize. Carefully pour in the cognac to deglaze, scraping up all the brown bits (fond) from the bottom of the pan.
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7
Pour in the entire bottle of red wine and the fish stock. Add the bouquet garni. Bring the liquid to a boil, then reduce to a simmer and let it cook for 10 minutes to reduce slightly.
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8
Gently return the eel segments to the pan. Cover with a lid and simmer very gently over low heat for 25-30 minutes, or until the eel is tender and the meat just begins to pull away from the bone.
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9
Carefully lift the eel out of the sauce and place onto a warm platter. Remove the bouquet garni and discard.
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10
Turn the heat to high and reduce the braising liquid by one-third until it thickens slightly. Whisk in the 'beurre manié' (flour/butter paste) to create a glossy, thickened sauce.
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11
Return the eel, bacon, mushrooms, and pearl onions to the sauce. Simmer for 3-5 minutes to harmonize the flavors and heat everything through.
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12
Taste the sauce; adjust seasoning with salt, pepper, or a pinch of sugar. Stir in the final tablespoon of cold butter for a professional shine.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap, acidic wine will result in a bitter sauce. If you find the eel too fatty, you can blanch the segments in boiling water for 1 minute before searing to render some oil. Be very gentle when stirring the pot once the eel is cooked, as the segments can be delicate and fall apart. Don't skip the cognac deglazing; it provides a necessary depth that balances the tannins of the red wine. For the best flavor, make this dish a day in advance and reheat gently; the flavors develop beautifully overnight.
🍽️ Serving Suggestions
Serve alongside thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a buttery potato purée or boiled fingerling potatoes to soak up the rich sauce. A side of steamed green beans or sautéed spinach provides a fresh contrast to the richness. Pair with the same style of red wine used in the cooking, such as a Pinot Noir or a light Beaujolais. Serve in shallow wide bowls to showcase the beautiful dark sauce and garnishes.