French fish in white wine

It is worth starting the preparation of the dish from cleaning the fish, then it must be washed and chopped into identical pieces.

From the remaining heads, prepare fish broth.

Peel the mushrooms, rinse under running water and separate the caps from the legs.

Next, place the caps in a saucepan, add a few pieces of butter, squeeze and pour over the juice of a quarter of a lemon.

Pour the mushrooms with water and place on a slow fire, while always closing the container with a lid.

Pour water into a separate pan, salt it and boil potatoes in it, which must first be cut into slices.

Gently place chopped fish on a greased stewpan, and thin rings of onion and green parsley on it.

Pour the previously prepared broth from the heads, about one-third of the fish, add salt to your own taste and close the saucepan hermetically with a lid.

You need to cook the fish until fully cooked, so that it boils slightly.

In the meantime, you need to prepare a white sauce for a side dish. To do this, add the juice left from the mushrooms to the remaining broth, add white wine and boil it all over low heat.

Next, prepare the lezion. Gently separate one yolk and beat it with a whisk, gradually adding cream or milk of your choice to it, then mix with melted butter and the lezion is ready. Add the resulting mass to the already prepared white sauce.

Put the finished fish in several pieces on plates, add ready-made mushrooms and potatoes on the side and pour the sauce dressing over everything.