Rumble in sparkling wine
Instructions
Thoroughly wash the fillets of turbot, drain them, dry them with great care in order not to break them.
Clean the mushrooms and chop finely.
In a saucepan heat half the butter and chopped shallots wilt; When did it become transparent add the mushrooms, stir, season and cook lightly.
In a pan melt the rest of the butter, lay turbot fillets and browned on both sides.
Retire it, drain them and toss them in the pan of mushrooms.
Spray them with half of the sparkling wine and cook for 5 minutes.
Add a pinch of salt and pepper.
Picked up the threads with a perforated scoop, place on a serving dish and keep warm.
Add in the mushroom Pan two tablespoons of cream and let it warm over low heat.
Meanwhile, dissolve one teaspoon of cornstarch in a little warm water and pour on the cream, stir and leave to thicken at moderate heat.
Add the remaining wine, heat still stirring.
Nappate fillets of turbot with hot sauce, served at the table.
Accompanying wines: Franciacorta, Verdicchio Di Matelica DOC "sparkling wine" DOC, Gravina "Spumante" DOC.
Ingredients and dosing for 4 persons
- 4 turbot fillets from 150 g each
- 100 g of mushrooms
- 70 g of butter
- 1 glass of dry sparkling wine
- 2 tablespoons of cream
- 1 shallot
- 1 teaspoon of maizena
- 1 pinch of salt
- 1 pinch of pepper