Turbot and champignon mushrooms with prosecco

  • 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