- Fry the chopped shallot in oil with a dash of Prosecco for a couple of minutes, then add the mushrooms.
- Lightly salt and brown the mushrooms over high heat, stirring often.
- Now add the turbot fillets, previously divided into 12 slices, and allow the sauce to soak in, cooking for 5 minutes over low heat.
- Turn the turbot and drizzle with a glass of Prosecco.
- Season with salt and a few pink peppercorns, and chopped parsley.
- Continue cooking on low heat for 12 to 15 minutes.
- Serve the turbot slices by layering three per portion and accompanying the mushrooms.
- 4 turbot fillets (600/800 g)
- 400 g mushrooms
- 1 shallot, chopped
- 1 tablespoon extra virgin olive oil
- 1 glass of prosecco wine
- salt and pink pepper
