100 g / 4 oz butter
2 shallots, finely chopped
100 g / 4 oz button mushrooms, sliced
4 pieces of turbot fillets, skinned (weighing 150-175 g / 5-6 oz each)
90 ml / 6 tbs fish stock made from fish trimmings
125-175 ml / 4-6 fl oz (about 1/2-1 quarter-bottle champagne)
salt and freshly ground white pepper
150 ml / 5 fl oz thick cream
15 ml / 1 tbs cornflour
watercress to garnish
1- Melt half the butter in a large shallow saucepan and saute the finely chopped shallots until transparent. Add the sliced mushrooms and continue cooking until tender. Remove the shallots and the mushrooms from the pan with a slotted spoon and keep warm.
2- Add the remaining butter to the pan and saute the turbot pieces until lightly colored. Return the mushrooms and shallots to the pan and add the fish stock and half the champagne, adding more if necessary to barely cover the turbot fillets. Season with salt and white pepper to taste, and simmer very gently for 5 minutes until tender. Transfer the turbot fillets to a heated serving dish and keep warm.
3- Add the cream to the liquid in the pan and simmer, without boiling, until the cream is warmed through, strain the sauce and return to the pan. Mix the cornflour with a small amount of water to a smooth paste, and add to the sauce. Cook stirring continuously, over a very low heat, until the sauce is smooth and rich.
4- When ready to serve, pour in the remaining champagne, stir and mix with the sauce until warm. (If you prefer a thicker sauce, use less champagne.) Pour the warm sauce over the turbot fillets and serve immediately, garnished with the watercress.
Turbot in champagne is ready to serve.
- You can leave the mushrooms and shallots in the champagne sauce if you prefer: straining them out only makes the sauce smoother.
photo credit goes to = www.tinyurbankitchen.com