Fish meatballs with mushrooms sauce

Remove the fish fillets and pass them twice through the mincer together with the bread after it has been soaked in milk and squeezed well. Add half of the finely chopped and fried in oil onion, a chopped handful of greenstuff, the eggs, salt and pepper and mix them well. Make the meatballs, pass them  through flour and fry in oil. In the remaining oil fry the grated vegetables for the soup and the remaining chopped onion 100g. Add the remaining flour, complete it with "Tomato Paste Sultan, 800 grams" diluted with hot water and allow it to boil for 30 minutes, then pass it through a sieve. Cut the mushrooms in the Julien manner, fry them in butter, complete this with a ladle of sauce and pour it over the remaining sauce. Put the meatballs in the sauce, add wine and cook them together for about 15 minutes. Finally balance the taste of salt and add the remaining greenstuff.