1 Fillet or have the fillets prepared by your fishmonger and especially keep the bones.
2 Run cold water over your bones for 1/2 hour then drain them and crush them (chop coarsely)
3 In a casserole dish sweat them gently in a little oil and butter then add
a chopped shallot some thyme 1 bay leaf and the 4 whole shallots just peeled.
4 Let sweat covered over gentle heat for 10 minutes
5 Then pour in the red wine and, if you have it, 10g (0.4 oz) of dried porcini, season with salt and freshly ground pepper
and let cook until reduced by 2/3.
6 Meanwhile cut each fillet in 2 and cook them in butter and a touch of oil, flour
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