Anglerfish in red wine
Instructions
Mince one shallot and a carrot, cook them in a pan with a knob of butter.
Sprinkle with the brandy, evaporate, add the red wine, add salt, pepper, add some Sage leaves, a sprig of thyme and a splash of vinegar.
Simmer over low heat and covered container for about 20 minutes.
Filtered this sauce, pour back into the saucepan and let it heat very well.
Cut the fish into pieces, remove the skin, place the pan of sauce and cook for 10 minutes.
Dropped the fish from the bowl and keep warm.
Please reduce the sauce over high heat, bind them with a tablespoon of flour and a knob of butter, stir it and after 10 minutes turn off.
In another saucepan, saute the onions in a little oil, then add the chopped mushrooms and pour in the sauce.
Mix the ingredients.
Add the fish and cook over low heat for 5 minutes.
Arrange on serving dish and serve.
Accompanying wines: one of the rules of the food and wine recommends choosing the same cooking wine; in this case I am very not full-bodied reds indicated the last harvest as: Bardolino DOC, Sangiovese Di Romagna DOC, Solopaca Rosso DOC.
