Matlot is a dish made from several varieties of white fish. Thanks to a special cooking technique, all vitamins are preserved in it. And the minimum amount of fat used in the recipe makes the dish light and dietary.
It is necessary
-
- 2 kilograms of freshwater fish;
- salt;
- pepper;
- 600 grams of water;
- 3 bay leaves;
- 6 peas of black pepper;
- 2 sprigs of thyme;
- 2 sprigs of dill;
- 2 parsley roots;
- 4 cloves of garlic;
- saffron stamen;
- 7 onions;
- 2 tablespoons flour;
- 80 grams of butter;
- 400 grams of dry red wine.
Instructions
Step 1
To prepare the matlot, take about two kilograms of any freshwater fish. Pike perch and pike, grass carp and carp go especially well with each other. Scale the fish, gut, separate the heads, tails and fins, remove the gills. Cut into large enough chunks, and then salt and pepper well on both sides.
Step 2
Pour 600 grams of water into a small saucepan and add one piece of fish. Cook it over low heat for 15 minutes. Then measure out 400 grams of fish broth and refrigerate.
Step 3
Prepare a special spice bouquet. To do this, make a small bag of gauze and put in it 3 large bay leaves, 6 black peppercorns, 2 sprigs of thyme and dill, 2 parsley roots, 4 garlic cloves and a saffron stamen. Tie the bag with a long string.
Step 4
Peel 7 onions and cut into large cubes. If the bulbs are small, it is better to take 10 pieces. Heat a deep frying pan and melt 2 tablespoons of butter in it. Add 2 tablespoons flour and cook for one minute. Transfer the onion cubes to a skillet, add another 40 grams of butter and sauté over medium heat for 10 minutes. Stir the onions periodically to prevent burning. Then pour in 400 grams of dry red wine, mix all the ingredients and add heat. As soon as the wine boils, add 400 grams of fish broth and stir again. Simmer the sauce over low heat for half an hour.
Step 5
Take a deep saucepan with a thick bottom, put the fish chunks in it and pour over the wine sauce. Place the bag of spices next to the fish in such a way that it can be easily reached by pulling on the string. Simmer matlot over medium heat for about half an hour. Before serving, remove the spice bag and garnish with chopped herbs and olives.
