RECIPES > Fish dishes - Saône tench in Beaujolais   An old Beaujolais recipe. Ingredients 2 big tench 1 bottle of Beaujolais 1 big onion 1 bouquet garni 4 cloves of garlic Salt, pepper 20 baby onions 20 mushroom heads 140g of butter 15g of flour 2 tablespoons of oil 1/2 lemon 1 pinch of granulated sugar. Recipe Make a stock from the Beaujolais, the sliced onion, and the bouquet garni and 1/2 litre of water, season with salt and pepper. Leave to cool. Put the tench on the shelf in a fish kettle cover it with the cold or barely warm stock. Bring to the boil, turn the heat right down to a gentle simmer. Poach for 25 minutes. While this is cooking, glaze the baby onions in butter with a pinch of sugar and cook the mushroom heads in a little water, the juice of ½ a lemon and the oil. Place the tench in an ovenproof dish. Arrange the baby onions and the mushrooms around them keep warm. Reduce 3dl of the stock by 2/3 over a high heat. Thicken this with a roux made with 30g of butter. Bring to the boil quickly. Finish the sauce over a very low heat adding 40g of butter. Pour the sauce over the tench and put back into a very hot oven for a moment to glaze.