Turbotin à l'Andalouse (Chicken Turbot à l'Andalouse)

Ingredients

• 1 turbotin
• butter
• 2 décilitres white wine
• 1 décilitre Fumet de Poisson
• 2 medium onions
• butter
• 3 tomatoes
• 3 large raw mushrooms
• 2 sweet peppers
• breadcrumbs
• 30 grammes butter

Instructions

1. Lay the turbotin in a generously buttered earthenware dish of proportioned size.
2. For a turbotin of 1 kilo, moisten with 2 décilitres of white wine and 1 décilitre of Fumet de Poisson.
3. Slice 2 medium onions finely and fry them in butter until golden.
4. Press, peel and slice 3 tomatoes, and mix with them 3 large raw mushrooms finely sliced.
5. Cut 2 sweet peppers into strips.
6. Spread the fried onions over the turbotin, arrange the tomatoes and mushrooms on top, and lay the strips of pepper over them in a lattice.
7. Sprinkle lightly with breadcrumbs and dot the surface with 30 grammes of butter divided into small pieces.
8. Cook gently in the oven for about half an hour; the reduction of the moistening and the gelatinous properties of the fish bind the sauce of themselves.