Alsatian fish matelote

Ingredients

• 450 g of pike fillet
• 450 g of carp fillet
• 225 g of eel
• 450 g of perch fillets
• 6 crayfish
• 2 shallots, finely chopped
• salt
• Fish heads and tails for smoking
• 1 glass of Riesling (or another dry white wine)
• 30 grams of sugar
• 30 g of butter
• 30 g of flour
• 1/2 cup of cream
• 1 bouquet garni
• pepper
• Croutons
• 1 clove of garlic
• 120 g of shallots
• 120 g of mushrooms
• Fresh, chopped parsley

Wash the fish and cut it into pieces of about 60g each.

Place them in a buttered dish with the shrimp, add the shallots, and season lightly with salt.

Prepare a broth using the heads and tails, Riesling, 1 liter of water, a bouquet garni, garlic, sugar, salt, and pepper; let it simmer for 30 minutes.

Strain the boiling broth from the fish and cover with aluminum foil.

Bake in the oven at 230 °C for 10 minutes, then remove the dish from the oven.

Pour the the juice into a saucepan. Cream the butter and flour together, then add them gradually while whisking to prevent lumps; continue until the mixture reaches the desired consistency.

Add the cream, and gently bring to a simmer. Remove from heat and strain through a fine-mesh sieve.

Place the fish on hot plates and cover with sauce.

Sauté the shallots and mushrooms, then add them, along with some croutons rubbed with garlic.

Place a crab on each plate and garnish with parsley.