White sea bream with mushrooms
Instructions
Bring to a boil in a pot, three-quarters of water, two glasses of wine, an onion, the juice of one lemon, herbs, salt and peppercorns and simmer for a quarter of an hour.
Soak up the fish and cook for 20 minutes, then drain them and strain the broth.
Skinned and de-boned the sarago, split it into pieces and place in a baking dish complimentary with the mushrooms.
Dilute the cornstarch with a little cold broth.
Bring to a boil half a litre of broth, add the cornflour and thicken, stirring.
Adjust salt and pepper.
Add a spoonful of whipped cream.
Pour the sauce on the fish and mushrooms, then cook in the oven at 180 degrees for about 10 minutes.
Accompanying wines: Alto Adige Chardonnay DOC, Vernaccia Di San Gimignano DOCG, Pinot Bianco Castel Del Monte DOC.
