Red fish rosettes in cream and wine sauce

Preparation:

Cut the onions into small pieces and brown them in a pan with oil.

Pour in the wine and stew until the volume of liquid is reduced by half.

Add the cream and mix well. Sprinkle salt, pepper, sugar and leave on the heat for another 5 minutes.

While the sauce is cooking, cut the fish fillets into ribbons. Season lightly with salt.

Take one fish piece, roll it into a rose shape and wrap another one or two ribbons of fillet.

The fish can be fastened with toothpicks.

Place the pieces in an oiled mould. Strain the sauce through a sieve and pour it into the mould, taking care to cover the fish as well.

Put it in an oven preheated to 180-190 °C for about 15 minutes.