Ling à la Provençal

For this recipe, the following elaborations are needed:

• Preparing fish
• Fumet
• Tomato sauce
• Soften the shallots cut into brunoise with oil.
• Sauté the filleted mushrooms.
• Chop the parsley into brunoise.

Prepare the fish in sauce:

• Pour olive oil with the shallots in a pan, heat and add the salted and floured fish.
• Turn it over and sprinkle with wine and brandy, leave to reduce and add the fumet without covering the fish.
• Stir gently to bind and mix the ingredients, add colour with tomato sauce and season with salt.
• Once the fish is cooked, add the mushrooms and sprinkle with parsley.