No. 2493 — Tench in Wine-and-Champignon Sauce

In a saucepan, fry 12–20 cleaned, finely sliced champignon mushrooms and 1 finely chopped onion in 2–3 tablespoons of Provençal or mustard oil. Add 3–4 pounds of cleaned tench, cut into pieces and salted. Season with a little nutmeg, salt, 2–3 black peppercorns, lemon zest and ½ handful of chopped green parsley. Pour in 1½ glasses of boiled white wine and 1 glass of fish stock. Cover and simmer until the fish is done. Remove the fish, thicken the sauce with ½ tablespoon of flour mixed with ½ tablespoon Provençal oil, bring to the boil and pour over the fish.