The peeled chives are sauté with about 50 grams of butter until golden.
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| INGREDIENTS FOR RAPE TO THE SENSE: |
| 25 ccs of oil 1 teaspoon of flour 100 ccs of fish broth 150 grams of butter 200 grams of French chives 150 ccs of red wine 100 ccs of cognac 1 kilo of clean rap of mushrooms |
INGREDIENTS FOR RAPE TO THE SENSE:
2. The clean mushroom is added and covered.
3. In separate pan are brown the montallions of rappes in the oil plus 50 grams of butter and then flame with cognac.
4. The medallions are put in a casserole and the mushrooms are thrown with the onions with their broth, the red wine and the fish broth.
5. It is sided with a high heat about 8 minutes until the wine alcohol evaporates.
6. The remaining butter is mixed cold with the flour and add to the fish in the form of balls and removes.
7. The medallions with chives and mushrooms are served in a fountain and the sauce is irrigated.
