Fillet of conger eel with Kari Gosse matelote style & shellfish
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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