1001 Tastes

Preparation

Make a stock from the Beaujolais, the sliced onion, and the bouquet garni and 1/2 litre of water, season with salt and pepper. Leave to cool.
Put the tench on the shelf in a fish kettle cover it with the cold or barely warm stock. Bring to the boil, turn the heat right down to a gentle simmer. Poach for 25 minutes.
While this is cooking, glaze the baby onions in butter with a pinch of sugar and cook the mushroom heads in a little water, the juice of ½ a lemon and the oil.
Place the tench in an ovenproof dish. Arrange the baby onions and the mushrooms around them keep warm.
Reduce 3dl of the stock by 2/3 over a high heat. Thicken this with a roux made with 30g of butter. Bring to the boil quickly. Finish the sauce over a very low heat adding 40g of butter.
Pour the sauce over the tench and put back into a very hot oven for a moment to glaze.