Soak mushrooms, cut into slices.

Take fish fillet, slice, salt, pepper, put in stewing pan, scatter over mushrooms, pour with wine, add ½ cup of water and simmer over law heat under a lid for 20-30 minutes.

Cut bread without crusts into thin large slices, fry in a part of butter.

Mix fish stock with sautéed flour, salt, cook through for 5 minutes, then cool a little, add yolks creamed with the remaining butter, cook through.

When serving, arrange fish slices on fried bread slices, top with mushrooms. Serve prepared sauce apart.