This Burgundian fish pot has an unusal combination of a spiced red wine reduction and white sauce as the base and cognac as a subtle flavouring to tease the sharpness in the fish.
- 750 ml Burgundy wine / red wine
- 250 g carp fillet, cut into 3 cm pieces
- 250 g eel, cut into 3 cm pieces
- 250 g pike fillet, cut into 3 cm pieces
- 150 g onion, chopped small
- 100 ml cognac
- 50 g butter
- 50 g flour
- 8 peppercorns
- Salt, large pinch
- Black pepper, large pinch
- 1 sprig of thyme
- 1 bay leaf
In a large pot bring the wine to a low boil with the bay leaf, onion, thyme and peppercorns. Reduce for five minutes over a medium heat. Remove the leaf and the sprig. Add fish, cook for 10 minutes. Add cognac, rest for 15 minutes. Make a roux with the butter and flour. Use some of the cooking liquid to whisk it into a sauce. Add to the pot, stir and heat for a couple of minutes. Season to taste and serve.