Barbel à la Bourguignonne

Ingredients

• 1 whole fish barbel
• bouquet garni (herb bundle)
• mushroom trimmings
• 1 L red wine
• 25 g butter
• beurre manié (butter-flour paste)
• butter

Instructions

1. Prepare the barbel in a buttered fish poacher with a bouquet garni and mushroom trimmings. Pour red wine to halfway up the height of the fish. Add 25 grams of butter per liter of wine used.
2. Braise gently until the fish is cooked through.
3. To finish: Strain and reduce the cooking liquid. Lightly thicken it with beurre manié (a paste of equal parts butter and flour worked together). Mount au beurre (finish with butter) by whisking in cold butter to enrich and emulsify the sauce.