Fish fillet with mushrooms

Ingredients: 

1 ½ pounds of fish fillets 1 / 4 cup of  flour Quarter of a pound of butter 2 large onions 4 cloves of garlic minced 1 sprig of parsley finely chopped 1 celery stalk, finely chopped 1 / 4 pound of mushrooms, washed and cutted in thin slices2 cups of water 2 tablespoons of milk cream Salt and pepper to taste 

Preparation :



In a shallow dish combine flour, salt and pepper to taste. 

Place fish and flour well. 

Heat half the butter in a pan and fry the fish until it is lightly browned in both sides. 

Remove from heat and save. 

Cut one of the onions into thin slices, separate the rings and brown the remaining butter. 

Remove from heat and save. 

Finely chop the other onion. 

Bring to frying until transparent. 

Add the garlic, parsley, celery and mushrooms and saute for 5 minutes. 

Add one cup of water and simmer until the liquid has reduced by half. 

Brown the remaining tablespoon of flour and dissolve the remaining cup of water. 

Add to mixture and cook stirring until thickened. 

Add the milk cream and stir well, save. 

In a well-oiled refractory place alternately layers of fish and sauce. 

Take in a preheated oven at 350 degrees until bubbly and lightly browned on top. 

Garnish with onion rings and mushrooms complete.