Steamed turbot fillet with vegetables

Preparation:

Preparation: Peel and cut the onion into very thin slices, do the same with the carrot and the mushrooms. Peel the celery and cut it into sticks. Arrange everything in a large saucepan, pour the wine and a cup of water, cook covered for about 15 minutes or until the liquid has evaporated. Place the turbot fillets in the pan, cover and cook for 3-4 minutes or until the liquid has completely evaporated. Remove from the heat, gently transfer the fish to the serving dish and keep it warm. Pour the cream over the vegetables, mix, season with salt and pepper over moderate heat for a few minutes. Sprinkle the vegetable sauce over the turbot. Serve hot. Accompanying wines: Alto Adige Sylvaner DOC, Est! East!! East!!! Montefiascone DOC, Greco Di Tufo DOC.