Note 97 — INDEX
Reading edition
No. 97. Matelote of Fish.—Take fillets of any white-meated fish and soak for an hour in port wine; then put them in a saucepan with a bouquet of herbs, a cup of stock, a glass of wine, chopped onions, parsley, mushrooms, salt and pepper, simmer half an hour. Dish the fish, strain the gravy, add half a pint of cream, heat and pour over fish; squeeze in the juice of a lemon, and serve hot.