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.

These recipes might interest you

Easy

Mushroom and buckwheat ravioli

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

Read