Sea bream with mushrooms (2)
Instructions
Saute the shallots with a little butter, add the mushrooms, parsley and chopped Rosemary, salt and pepper.
Squirt with a glass of white wine and let evaporate in bright flame.
Put the mixture into a bowl, add the egg and breadcrumbs, stirring well.
Clean the gilthead depriving it of the bone, leaving the head and tail intact.
Fill with the stuffing prepared by closing the opening with colourless thread.
Place the fish in a buttered baking dish and surround it with sliced potatoes.
Add salt, pepper, add 1 bay leaf, then sprayed with the remaining melted butter and bake at 190 degrees for 30 minutes.
In 15 minutes, gently turn the fish, sprinkle with the white wine flooding occasionally with the sauce.
Ingredients and dosing for 6 persons
- 1 gilthead of 1000 g
- 300 g of potatoes
- 250 g of mushrooms
- 80 g of butter
- 50 g of breadcrumbs
- 1 shallot
- Parsley
- Rosemary
- 1 leaf of laurel
- 2 cups of dry white wine
- 1 egg
- Salt
- Pepper