Etelis stewed with wine and mushrooms
8 servings
50 minutes
Ethel's braised with wine and mushrooms is a refined dish of European cuisine that combines the tenderness of white fish, the aroma of champignons, and subtle wine notes. This recipe, inspired by ancient gastronomic traditions, recalls French methods of preparing fish with wine sauce. The light lemon hue and delicate texture of the fish harmoniously blend with the rich mushroom sauce, creating a sophisticated and rich flavor combination. The prepared pieces of ethel soak up the aromas of spices and lemon before being covered with a gentle mushroom sauce and simmered in white wine, acquiring an amazing depth of flavor. This dish is perfect for a festive dinner or romantic meal and can be served with crispy vegetables and fresh herbs for an unforgettable gastronomic impression.
1
We cut the fish fillet into pieces. We salt, pepper, and drizzle with the juice of half a lemon.
- Etelis (deepwater ruby snapper): 800 g
- Salt: 1.5 teaspoon
- Mixed peppercorns (four peppers): 0.5 teaspoon
- Lemon: 1 piece
2
Wash and chop the mushrooms for frying. Clean and chop the onion. Fry the mushrooms and onion in vegetable oil.
- Button mushrooms: 500 g
- Onion: 3 pieces
- Vegetable oil: 6 tablespoons
3
When the water evaporates from the mushrooms and they start to fry, we add a little flour and mix everything well. Keep on the heat for 1-2 minutes.
- Wheat flour: 2 tablespoons
4
We grate the lemon zest.
- Lemon: 1 piece
5
We place the pieces of fish in a baking dish.
6
We place mushrooms with onions on top of the fish.
- Button mushrooms: 500 g
- Onion: 3 pieces
7
Pour with wine and lemon zest, and place in a preheated oven at 180 degrees for 40-50 minutes.
- Dry white wine: 1.5 glass
- Lemon: 1 piece
8
Serve on a plate with fresh vegetables.
- Fresh herbs: 50 g
