Delicate cod cake with mushrooms

Preparation:

Preparation: Pour half a liter of water into a saucepan, add the wine and the onion cut in half flavored with cloves. Bring to the boil, immerse the fish fillets in it and cook over low heat for about 20 minutes. Drain them. Leave the broth on the heat to reduce it a little. Pepper and flavor the fish with a few leaves of parsley, marjoram and thyme. Clean the mushrooms. Cut them into strips and flavor them in a pan with a little butter, after about 10 minutes switch off and set aside. In another saucepan, prepare the béchamel using half the milk and half the fish stock. When ready, add the mushrooms and grated gruyere. Salt and pepper. Add the cream and eggs. Roll out the shortcrust pastry into a disc, place it in a buttered cake tin, prick it, line it with baking paper, fill it with dried vegetables and cook for a quarter of an hour at 160 degrees. Withdraw, eliminate paper and legumes. Break the fish fillets into pieces, distribute them on the pasta. Cover them with the béchamel, put them back in the oven at 180 degrees for 40 minutes. Serve it warm. Accompanying wines: Alto Adige Schiava Grigia DOC, Bolgheri Rosato DOC, Gioia Del Colle Rosato DOC.