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Matelote Bourguignon with Morvan Forest Orzo

Chef Blue Harland,
Beaujena’s

Manitoba lake fish are ideal for this dish. Northern pike has the delicate flavour of fish, but with a meatier texture. A velvety bourguignon sauce adds a rich flavour of full-bodied red wine and violet hue to the pale fish. Creamy morvan forest orzo is studded with currants, hazelnuts and mushrooms. This pasta recipe is inspired by the Burgundy region of France and has a rich, woodsy flavour.

Ingredients
Matelote Bourguignon
3 lbs northern pike, cut small serving portions
2 cups red wine (pinot noir or gamay)
12 pearl onions, peeled
1 clove
1/3 cup chopped parsley
1 bay leaf
2 cloves garlic, chopped
1 tsp salt
1 Tbsp beurre manié (equal parts softened butter and flour combined into a paste)

Morvan Forest Orzo
1 cup dry orzo
1 cup porcini mushrooms, sliced
1/2 cup hazelnuts
1/3 cup dried black currants
1/4 cup white wine
2 Tbsp clarified butter
1/2 cup heavy cream
salt and pepper to taste

Method
Matelote Bourguignon
1. In large pot, combine red wine, onions, parsley, bay leaf, clove and garlic. Bring to a boil, lower heat and simmer for 10 mins.
2. Add fish and salt. Cook until fish flakes easily with a fork (approx. 20 mins).
3. Remove fish and keep warm.
4. Add beurre manié to sauce. Stir until thickened and flour taste is gone. Check seasoning.

Morvan Forest Orzo
1. Preheat oven to 350°F.
2. Roast hazelnuts until skins crack (approx. 5 mins). Place hazelnuts in tea towel and rub vigorously to remove skin. Grind or chop nuts to medium fineness.
3. In a large pot, bring heavily salted water to a boil. Add orzo and cook until al dente.
4. In a heavy skillet over medium high heat, melt butter. Add mushrooms and sauté until brown.
5. Add currants and deglaze pan with wine.
6. Add heavy cream and cook until sauce is reduced and coats back of spoon (approx. 10 mins).
7. Toss orzo with sauce and hazelnuts.

Yield 6 servings

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