A lin braised with champignons

1 serving


Peel the champignons, rinse thoroughly and slice thinly. Finely shred onions. Fold the mushrooms and onions into a saute pan and fry lightly in oil. Cut the fish into portions and fold in the same dish. Sprinkle over the chopped parsley greens and finely grated lemon zest. Pour dry grape wine, simmer over low heat. 5-7 minutes before the end of the extinguishing, add the flour ground with oil and diluted with water. Put the finished fish on a dish, and pour the raw yolks into the sauce, stirring vigorously. Pour the fish with this sauce. Serve boiled potatoes or green lettuce on the side dish.