For the fish stew, wash the spring onions, cut away the root and the over end of the green parts. Wash and quarter the mushrooms.
Wash and dry the fish and cut into strips. Season with salt and pepper.
Melt 3-4 tablespoons of butter in a large frying pan, add the spring onions, the fish and mushrooms in turn.
Mix everything together and steam. Extinguish with wine, add cream and bring to the boil briefly with the lid on. Allow to simmer on low heat for about 10 minutes.
Carefully remove vegetables and fish with a slotted spoon and keep warm.
Mix one tablespoon of flour with butter, wash and chop sorrel. Bring the fish stock to a boil and whisk in the flour and butter flakes. Season the sauce with salt and pepper and add the sorrel.
Now arrange the fish with the vegetables on warmed plates and pour the sauce over it.
Serve the fish stew hot.
Boiled potatoes go well with the fish stew!