Water the clay pot (approx. 3.5 l capacity) with lid for 10-15 minutes. Take out
Peel, wash and chop the carrots and celery. Clean, wash and halve the mushrooms. Mix oil, pepper and 1/2 tsp. thyme. Wash the fillets, dab dry and brush with it. Leave to draw a little
Peel shallots, possibly halve them (quarter onions). Peel and chop the garlic. Mix both with vegetables and bay leaf in a clay pot. Season with salt, pepper and 1/2 tsp. thyme. Season fillets with salt and place them on top. Pour stock and wine
Cover and cook in a non-preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1 1/4 - 1 1/2 hours. Serve with sour cream. Goes well with baguette