3 pounds fish
10 cloves of garlic
5 ounces diced fresh (not smoked) bacon
1 bay leaf
1 fresh sprig of ½ teaspoon dried thyme
1 bottle dry white burgundy wine
2 ounces Burgundy marc or brandy
4 ounces butter
1 Tablespoon flour
3 Tablespoons heavy cream
1 cup toasted thin slices of French bread, rubbed with garlic
1. Clean the fish. Cut off the heads and cut the fish into thick slices.
2. Mince the onions. Stud the garlic with the cloves. Heat the bacon. Sauté the onions in the bacon, seasoning with the bay leaf and thyme until the onion becomes transparent.
3. Place the fish heads over the onions. Salt and pepper to tasted. Add the fish and wine. Increase the heat and simmer for 10 more minutes.
4. Pour the marc or brandy over the soup and ignite. This will eliminate the acidity of the wine, which has not cooked sufficiently in this short time.
5. Remove the pieces of fish. Strain, and set the resulting “court-bouillon” aside.
6. Make a roux by blending flour and butter. Add to the strained court-bouillon. Simmer for 10 minutes.
7. Remove from heat and add the cream. Place the fish over the croutons. Cover with the sauce.
You may use any freshwater fish, but the real recipe is made with pike, perch, and eel or river ling.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.