Sea Bream With Mushrooms
(Sarago Con Funghi)
Ingredients:
12 fl oz (350 ml) white wine
1 onion, sliced
Juice of 1 lemon, strained
1 fresh thyme sprig
6 fresh basil leaves
1 fresh chervil sprig
5 black peppercorns
1 and 3/4 lb (800 grams) white sea bream, scaled and cleaned
9 oz (250 grams) mushrooms
2 teaspoons cornflour
1 tablespoon double cream
Salt and pepper
Directions:
Pour the wine and 1 and 1/4 pints (750 ml) water into a saucepan, add the onion, lemon juice, herbs and peppercorns and season with salt.
Bring to the boil, then lower the heat and simmer for 15 minutes.
Add the fish and cook for 20 minutes, then drain and strain the stock.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Skin the fish, remove and discard the bones and cut the flesh into chunks.
Place the fish in an ovenproof dish and surround it with the mushrooms.
Mix the cornflour with 2 tablespoons of the cold stock in a bowl.
Bring 18 fl oz (500 ml) of the stock to the boil, pour in the cornflour mixture and cook, stirring constantly, until thickened.
Season with salt and pepper to taste and stir in the cream.
Pour the sauce over the fish and mushrooms and bake for about 10 minutes. Serves 4.