White Bream With Mushrooms

Preparation:

Preparation: In a saucepan, bring to the boil three quarters of water, two glasses of wine, an onion, the juice of a lemon, the aromatic herbs, the salt and the peppercorns and boil for a quarter of an hour . Dip the fish in it and cook for 20 minutes, then drain it and filter the broth. Peel and bone the bream, divide it into pieces and place them in a baking dish, surrounding with the mushrooms. Dilute the cornstarch with a little cold broth. Bring half a liter of broth to the boil, pour in the cornstarch and thicken while stirring. Adjust salt and pepper. Add a spoonful of cream. Pour the sauce over the fish and mushrooms, brown them in the oven at 180 degrees for about 10 minutes. Accompanying wines: Alto Adige Chardonnay DOC, Vernaccia Di San Gimignano DOCG, Castel Del Monte Pinot Bianco DOC.