Delicate cake of cod with mushrooms
Instructions
Pour into a saucepan half a litre of water, add the wine and onions bisected flavoured with cloves.
Bring to a boil, immerse the fish fillets and cook over low heat for about 20 minutes.
Drain Them.
Let the broth on the fire to make it reduce a bit.
Pepper and fragrant fish with some parsley leaves, marjoram and thyme.
Clean the mushrooms.
Cut them into strips and season in a pan with a little butter, after about 10 minutes turn off and set aside.
In another saucepan, prepare the béchamel sauce using half milk and half fish broth.
When ready add the mushrooms and grated gruyere.
Add salt and pepper.
Add the cream and eggs.
Roll out the pasta brisée, place in a buttered, punzecchiatela, foderatela with baking paper and fill it with dried vegetables and cook for a quarter of an hour to 160 degrees.
Withdrawn, remove paper and beans.
Chop fish fillets, deliver on the dough.
Cover with the sauce, put in oven at 180 degrees for 40 minutes.
Serve lukewarm.
Accompanying wines: Alto Adige Schiava Grigia DOC, Bolgheri DOC Rosato, Gioia Del Colle Rosato DOC.
