Ingredients

1 red snapped blanched

200gr medium potatoes

400gr tomatoes

10gr shallot

15gr unsalted butter

20gr mustard

15gr Aubergine

Method

Clean scale and fillet the fish . Remove all skins and all the xewk . Season with salt and pepper . Squeese and roll over the potatoes squeeze and roll over the potatoes with a small vegtables knife and the edge of a battle .

Boil the water . To make the vinegar wine , lemon juice and add the peeled shallots with a pot . Bring to the boil and add the cream and reduce by half over a low heaat and add the fresh dill . Add the pass through a blender . thickens with the butter over a low heat and place in a washed cut cherry .

Saute the porcini nmushrooms . To add the sauce , make the garish , slice the aubergines into long slices and in a pan and fry for 5minutes more . Steam the fish for 10 minutes and then serve hot .

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