For 2 people
For 2 people
Start by cleaning the tench with vinegar water.
Prepare a saucepan with parsley, chopped shallots, thyme, bay leaf, salt and pepper.
Place the tench on this bed of herbs and add white wine and 2 dl of water. Let it cook over low heat, uncovered, for about 30 to 40 minutes.
To check if the fish is cooked, you can prick it with a knife. Once cooked, remove the skin and place the fish in a baking dish.
Preheat the oven to 220°C and reduce the court-bouillon.
Add a little crème fraîche and mix well.
Off the heat, add the butter cut into pieces and mix until melted.
Pour this sauce over the fish, sprinkle with breadcrumbs and bake for 5 minutes to brown.
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