Braised white fish fillets with dry white vermouth, mushroom essence, fish stock and cream

Put quartered white button mushrooms in a small pan and barely cover with water.

Add a little lemon to keep the mushrooms white, butter, a pinch of salt and some pepper.

Bring to a boil, then cook four to six minutes; the cooked mushrooms are the garnish and the liquid is the mushroom essence.

Heat the oven to 220 to 230 degrees Celsius.

Choose a baking dish sized to the amount of fish; butter it generously and season with a little salt.

Lay the fish fillets skin side down, season lightly with salt and grind over black pepper.

Add about 20 to 25 ml fish stock, then dry white vermouth to no more than halfway up the fillets, then spoon in the mushroom essence; scale the liquid to the amount of fish.

Add the cooked mushrooms and a bit of cream, keeping the dish saucy.

Bake at 230 degrees Celsius about 10 minutes, 12 at most; up to 15 minutes for more fish.

Optional: scatter bread crumbs with cubes of butter on top for texture.

Serve with bread to soak up the sauce.