- 2kg of freshwater fish (eel, pike, carpel,…),
- 60g of butter,
- 150g of semi-salted lean breast fat,
- 1 bouquet garni,
- 2 onions,
- 2 carrots,
- 3 cloves of garlic,
- 1 bottle of white Côtes-du-Jura,
- 250g of button mushrooms,
- 20 cl of fresh cream,
- 20g of flour,
- 1 baguette of bread
Scale, gut the fish, wash them and sponge them. For the monkfish, cut the belly and remove its skin by pulling it towards you. Cut off the fish’s heads and tails and cut them into large pieces.
Peel and slice the onions and carrots. Butter a casserole dish and put the vegetables, peeled and crushed garlic cloves, fish sections and bouquet garni in it. Add the white Jura cheese, salt, pepper, bring to a boil and simmer for 20 minutes.
Meanwhile, cut the bacon into bacon. Blanch them for 5 minutes in boiling water and drain them. Clean, slice and lemon the button mushrooms.
Put the bacon in butter and brown in a frying pan, then the mushrooms.
Drain the fish and keep them warm. Strain the sauce through a sieve over a saucepan. In a bowl, make a beurre manié by mixing 40g of butter ointment with the flour. Using a whisk, add it to the sauce and whisk briskly for 1 minute over high heat. Lower the heat and continue to turn slowly so that the sauce thickens. Add the crème fraîche and reduce uncovered for 5 minutes. Add the fish pieces, mushrooms and bacon and let it warm up together for a few minutes. Adjust the seasoning.
Serve the pochouse in a hollow, heated serving dish topped with garlic-brushed and pan-fried croutons.