Turbot With Sparkling Wine

Preparation:

Preparation: Thoroughly wash the turbot fillets, drain them, dry them very delicately so as not to break them. Clean the mushrooms and chop them finely. In a saucepan, heat half the butter and let the minced shallot wither; when it has become transparent add the mushrooms, mix, let it flavor and color slightly. In a frying pan, melt the rest of the butter, place the turbot fillets in it and brown on both sides. Remove them, drain them and put them in the pan with the mushrooms. Sprinkle them with half of the sparkling wine and cook for 5 minutes. Add a pinch of salt and one of pepper. Remove the fillets with a perforated spatula, place them on a serving dish and keep warm. Add two tablespoons of cream to the mushrooms pan and let it heat over low heat. In the meantime, dissolve a teaspoon of cornstarch in a little warm water and pour it over the cream, mix and leave to thicken over moderate heat. Add the remaining sparkling wine, heat again while continuing to stir. Coat the turbot fillets with the hot sauce, serve at the table. Accompanying wines: Franciacorta DOC, Verdicchio Di Matelica "Spumante" DOC, Gravina "Spumante" DOC.