Matelote Culinary Demo

Check out Chef Thomas’s culinary demo! The Chef will demonstrate how to make Escoffier Matelote. Below is a list of topics that Chef Thomas will cover in detail:

  • How to plan for a dish
  • Filleting a round fish
  • Definition of Bouquet Garni
  • Glazing Pearl Onions
  • Fluting mushrooms
  • Make a classic dish look modern

Matelote Recipe


Amount Item Notes/skill
3 ½# Fresh Water Fish Should we show Butchering flat and round fresh water fish?
2 Onion Julienne
4 Garlic cloves
1 Bouquet garni Parsley stems, bay leave, garlic, thyme, garlic optional
4 peppercorn
1 btl Brandy
1 btl Red wine
1 # Butter
1 # AP Flour
1 # Salt Belly of Pork
1 # Button mushrooms Show how to flute
Glazed Button Onions Check recipe 4153
Bread Squared, buttered, dried, rubbed with garlic

Equipment, Procedure and Time Line:

Time Equipment     Equipment
40min Cutting board Prep all items Cutting Board Preparing fish

Same time on two burners!!

15min Sautoir plus lid on stove Place fish add, bouquet, garlic, peppercorn, wine, onions Boil, flambé with brandy– reserve fish Sauteuse pan For salt pork to render, reserve on paper to drain.
5min Strainer Strain in sauce pot to finish
10min Sauce pot Add beurre manie Sauteuse pan with pork fat Glaze button onions in same pot, reserve
10min Finish sauce for taste Sauteuse pan with pork fat and onion flavor Sautee fluted mushrooms

1571 – Matelote, known as Pochouse – This is a variation of the Meurette and can also be prepared using any kind of fish.

1. Moisten the fish with red wine, flame with brandy, then thicken with Beurre Manie as for Matelote a la Meuniere.

2. Garnish: Fried, diced, salt belly of pork; button mushrooms; glazed button onions; and small square slices of bread which have been buttered dried in the oven, then rubbed with garlic.

1565 – Basic Preparation for Matelotes – For 10 persons allow 1½ kg (3 lb. 6 oz.) of either a single fish or a mixture.

1. Whatever fish is used they should be first of all cleaned, washed and cut into pieces as necessary. Arrange them in a shallow pan with 2 sliced onions; a Bouquet garni; 4 cloves of garlic; 8 g (¼ oz) salt and 4 peppercorns.

2. Moisten with 1 litre (1¾ pt or 4½ U.S. cups) of red or white wine according to the type of Matelote, bring to the boil, add 1 dl (3½ fl. oz. or ½ U.S cup) brandy, flame, cover and finish cooking.

3. When the fish is just cooked, transfer them to a clean pan and strain the cooking liquid into another pan to finish it in accordance with either of the two methods applicable—Mariniere or Meuniere.

The difference between these two is that the Matelote Mariniere is moistened with white wine and has the ordinary Matelote garnish of mushrooms, glazed button onions, crayfish and heart shaped Croutons of bread fried in butter and the sauce is prepared by first reducing the cooking liquid and adding it to a fish Veloute. On the other hand, the Matelote a la Meuniere is moistened with red wine, garnished with crayfish and Croutons only and the cooking liquid is invariably thickened with Beurre Manie, using 100 g (3½ oz) butter and 60 g (2 oz.) flour per 1 litre (1¾ pt or 4½ U.S. cups) of cooking liquid.

In the following recipes only the appropriate cooking liquids and variations of the garnish are indicated, as the basic method and proportions have been established above.

Please be sure to check out our recent demos!
Frangipane Pastry Demo
Sweet Onion Rings Culinary Demo

To learn more about our programs, contact us at (855) 696-6602 or

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