Barbel à la Bourguignonne

Ingredients

• barbel
• butter for the fish-kettle
• bouquet garni
• mushroom peelings
• red wine
• 25 grammes butter
• beurre manié
• butter to finish the sauce
• vinegar court-bouillon (for the version with various sauces)
• sauce Blanche with capers
• boiled potatoes (for the version with various sauces)

Instructions

1. Set the barbel in a buttered fish-kettle with a bouquet garni and mushroom peelings.
2. Moisten half-way up with red wine and add 25 grammes of butter per litre of wine.
3. Braise gently.
4. Strain the cooking liquor, reduce it, thicken it lightly with beurre manié and work butter into it; serve it as the accompaniment.
5. For barbel with various sauces: cook the fish in a vinegar court-bouillon instead.
6. Serve it with sauce Blanche with capers or with sauce Hollandaise, and always with boiled potatoes at the same time.