Smelt with shallots and mushrooms

Ingredients

• 1 kg (2 lb) fresh rainbow smelt
• 100 g (3 ½ oz.) butter
• 250 g (½ lb) wild mushrooms of choice (if unavailable: button mushrooms)
• 100 g (3 ½ oz.) shallots
• Parsley and chervil
• 250 ml 250 ml (1 cup) white wine
• 100 g 100 g (3 ½ oz.) crumbled stale bread (without the crust)
• Salt and pepper to taste

Preparation

• Gut and cut the heads off the smelt, wash and pat dry.
• Butter a baking dish.
• Chop the shallots and mushrooms together with the parsley and chervil. Spread across the bottom of the dish.
• Add white wine and bake in oven at 200°C (400°F) for 10 minutes.
• Take the dish out of the oven, lay the smelt on top of the aromatics, salt and pepper.
• Sprinkle with breadcrumbs and dabs of the remaining butter.
• Put back into the oven for about 10 minutes. Serve.