Baked tench

07753 TENCH to 4 PERSONS INGREDIENTS FENNEL 4 2 tench, 5 grams each, 50 g butter, 1 chives, 1 leaf of Laurel, thyme, 1 tablespoon fennel seeds, a little flour, 1 small glass of dry wine, broth, a spoonful of cream, salt.

Clean PROCEDURE and wash and dry fish.

Fry the chopped onions in a baking dish with 30 g of butter, lay the fish, sprinkle with chopped bay leaf and a pinch of thyme, add seeds and salt.

Wet with wine and 1/2 of broth, Cook over medium heat, turning occasionally.

When cooked, drain the fish sauce, place it on a hot serving dish.

Knead the remaining butter with 1 tablespoon flour, add cooking sauce, stir and cook for a few minutes, then pass the sauce through a sieve, add the cream, let them boil and pour over the fish.