Ingredients (for 8 persons)
Cook : 2h10.
1 alose of 2kg
2 soft leeks
200g of mushrooms
200g of ham "de Bayonne"
200g of oigons
1 L of red wine of Côtes de Bourg
1/2 bouillon de veau ou de volaille
1 cup of starch or maïzéna
1 crushed clove of garlic
5 cl of Armagnac
10cl of olive oil
Wash leeks and cut the white parts in 5cm pieces, put aside them. Peel and cut in small strips, onions, mushrooms, ham "de Bayonne", put aside them.
Prepare the fish: cut it in slices (1,5 cms) in thickness, add salt and pepper on every face, then flour them.
In an iron pot, make warm the oil and cook the slices (3min on each side). Singe slices into the armagnac, and reserve them in a warm place.
Make leeks return in the same pot, put aside them, and make return onions, ham, mushrooms; add the crushed clove of garlic.
Cover with the wine (that we can singe), and carry in boiling, add the broth. Put leeks, 1 bouquet garni, salt, pepper and cook 2 hours on average fire.
Meanwhile, put steaks in jars (3 or 4 pieces by jar, according to the size).
When leeks are cooked, bind the sauce with the maïzéna, and cook it some minutes.
Share leeks and sauce in jars (a piece of leek by slice of fish or more according to the taste).
Close and sterilize 5 hours.