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26/11/2014 14:58

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Virtual tour - Grand Ried

The recipe of the month

The Tourist Offices showcase their chefs

Every month, discover a recipe from one of our chefs or a dish based on the crops grown in the Grand Ried.



Ingredients :

- Fresh pike 500g

- Butter 100g

- Living eel 500g

- Onions 25g

- Tench 400g

- Shallots 15g

- Perch 400g

- Flour 30g

- Alsace dry white wine 30 cl

- Cream 20 cl

- Cognac 1cl

- ½ lemon

- Mushrooms 200g

- Small onions 200g

- Fried croutons 150g

- 1 garlic clove

- 1 bouquet garni

- Salt, pepper

 Preparation and cooking 2h30

Suggestion: serve with noodles, Spätzele or steamed potatoes.

 Scale, clean and drain the fishes. Cut into pieces of 50-60g. Season with salt and pepper.

 Heat a small piece of butter in a pan. Add the chopped onions and shallots, and let sweat a few minutes. Add the fish pieces and heat lightly during a few minutes. Pour in the cognac, the white wine and 1/4L water and add the bouquet garni. Cover and simmer during 10 mn.

 Peel the onions, put them into a pan with a knob of butter and salt. Add just enough water to cover, cover with greaseproof paper and cook until all the water is vapored.

 Clean and drain the mushrooms. Put in a pan 10cl water, a knob of butter, salt and a tablespoon of lemon juice. Heat and when it boils, put the mushrooms and cook 5 minutes.

 Put in a dish the fish pieces, the onions and the drained mushrooms. Keep warm.

 Put together 40g softened butter and 30g flour, knead until having a soft dough. Bring to a boil the fishes cooking juice and reduce it. Stir little by little the dough to the sauce. Stir the cream and lemon juice

 Pour this sauce over the fish pieces and simmer a few minutes.

 Before serving, put the fried croutons and sprinkle minced parsley.