Cool fish, rinse, dry, sprinkle with lemon juice, season with salt, season with pepper,
Grease the gratin dish with butter, fill in the fish. Pour red wine, add bay leaf + cloves, cook in oven preheated to 180 degrees for 12 to 15 min.
cook.
Remove the fish from the broth and keep warm.
Strain the stock into a saucepan, mix with the whipping cream and reduce until a creamy sauce is formed. Season with pepper, sugar and salt. Arrange fish on plates, cover with sauce, bring to table.
Our tip: Use high-quality red wine for a particularly fine taste!
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