Ingredients

• 1 char
• 6 cèpe mushrooms
• 1 glass white wine
• Salt, pepper
• 2 dl cream
• 20 g butter

Preparation

Clean the fish and lay it in a buttered dish. Surround it with the cèpes and pour over the white wine. Season. Bake for 40 min, regularly basting the fish with the juices. Add the cream at the end of the cooking.