Fillet of conger eel with Kari Gosse matelote style & shellfish

Emmanuel Alart | 2/6/23

Emmanuel Alart lets you breathe in the sea at low cost. The chef of Écume Givrée, winner of a chef's hat, offers you his back of conger eel with Kari Gosse façon matelote and shellfish.

serves 8

Preparation time: 15 min

Cooking time: 45 min

1 conger weighing 3 kg
30 g Kari Gosse spices (a blend of spices, mainly ginger, cloves and turmeric)

Shellfish

1 kg mussels
1 kg cockles
½ l white wine
1 chopped onion
Butter

The matelote

100 g chopped onions
100 g carrots, thinly sliced
Thyme
Laurel
50 cl red wine
Bones and head of conger eel
Olive oil
Choice of seasonal vegetables

1 - Fillet and de-bonethe conger eel, then cut into 150 g pieces. Sprinkle the Kari Gosse spice blend over the fish pieces. Reserve the bones and conger head for the matelote sauce.

2 - Prepare the shellfish: sweat the chopped onion with the butter in a saucepan. Add the cleaned shellfish. Deglaze with white wine. Cover and cook for 5 minutes after the wine has boiled.

3 - Prepare the matelote: sear the bones and conger head in olive oil. Add the onions and carrots, then the thyme and bay leaf. Deglaze with red wine and add 1 l of water, then simmer for 30 min. Strain the juice and reduce by half.

4 - Presentation: sear the conger breasts and bake in the oven at 200°C (gas mark 6-7) for 5 min. Coat the bottom of the plates with the matelote sauce and arrange the seasonal vegetables, cut and cooked in English*. Add the shellfish, then place the conger eel on top of the vegetables.

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