Turbot au Champagne

• 4 turbot fillets, boned and skinned
• ¼ pound butter
• 2 tablespoons

Melt half the butter in a large shallow saucepan with olive oil; sauté finely-chopped shallots until transparent; add sliced mushrooms and continue cooking until tender.

Remove; add remaining butter and sauté turbot fillets until lightly coloured. Add sautéed mushrooms and onions, fish stock and half the champagne, adding more if necessary barely to cover the turbot fillets. Season to t