8 thin slicesflat pancetta60 gmbutter, coarsely chopped600 gm pieceeel, cut into 8 (see note)600 gm pieceocean trout fillet, cut into 81 litrered wine800 mltawny2fresh bay leaves800 mlfish stock250 ml (1 cup)veal stock16golden shallots200 gmbutton mushrooms 80 ml (1/3 cup)pouring creamTo serve:baby parsley and baby chervilRed wine and shallot butter80 mltawny2golden shallots, finely chopped160 mlred wine200 gmsoftened butter
For red wine and shallot butter, simmer tawny and shallot in a small saucepan over medium-high heat until reduced by half (3-4 minutes). Add wine and reduce to a glaze (12-15 minutes), remove from heat, season to taste and set aside to cool completely. Process butter in a food processor until pale (1-2 minutes), add wine mixture, season to taste and process to combine. Spread butter mixture along a piece of plastic wrap, roll to enclose and form a 3cm-diameter cylinder, refrigerate until firm (1 hour). Thinly slice into rounds just before serving.
Meanwhile, preheat oven to 150C. Place pancetta on an oven tray lined with baking paper, top with a sheet of baking paper and another oven tray, bake until pancetta is crisp (25-30 minutes) and set aside.
Heat half the butter in a deep frying pan until foaming, add eel, turn occasionally until browned on all sides (1-2 minutes), remove and set aside. Add trout, turn occasionally until seared (1-2 minutes), remove and set aside. Add wine, tawny and bay leaves to pan, reduce by half (15-20 minutes), add fish stock and reduce by half (25-30 minutes), then add veal stock and reduce to sauce consistency (15-20 minutes). Add eel and trout, poach until just cooked through (1-2 minutes).
Meanwhile, heat remaining butter in a frying pan over medium heat until foaming, add shallot and cook, shaking pan and turning shallots occasionally, until caramelised (10-15 minutes). Transfer to fish mixture. Add mushrooms to pan, stir occasionally until tender (3-4 minutes), then add to fish mixture with cream. Simmer to combine, season to taste and serve hot topped with red wine and shallot butter, pancetta, parsley and chervil.
Note If eel is unavailable, you can substitute any firm-fleshed white fish.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.
“I use a Burgundy in this recipe because it won’t overpower the eel, and because that’s the region this dish is from. Alternatively, you could use an Australian pinot noir. But if you don’t want to drink it, then don’t cook with it.”
At A Glance
Serves 8 people
At A Glance
Serves 8 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Barbecue trout bundles with prosciutto and button mushrooms
Neil Perry's Spice Temple recipes
Serge Dansereau: Homemade lemonade
Pickle and preserve recipes
Serge Danserau: Duck confit and potato terrine
Sexy salad recipes
Serge Dansereau: Marinated goat’s cheese with summer vegetables