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The Silver Spoon, Phaidon Press

Serves 4


• 5 tablespoons butter
• 1 shallot, chopped
• 1½ cups mushrooms, finely chopped
• 4 x 5-ounce halibut or winter flounder fillets
• scant 1 cup dry sparkling wine
• 2 tablespoons heavy cream
• 1 teaspoon cornstarch
• salt and pepper


Heat half the butter in a skillet, add the shallot and cook over low heat, stirring occasionally, for 5 minutes. Stir in the mushrooms and cook until lightly browned.

Melt the remaining butter in another skillet, add the fish and cook until lightly browned on both sides.

Remove from the skillet with a slotted spatula and add to the other skillet. Add half the wine and cook for 5 minutes, then season with salt and pepper.

Using a slotted spatula, transfer the fish to a serving dish and keep warm.

Stir the cream into the mushroom mixture over low heat.

Mix the cornstarch to a paste with 1 tablespoon warm water, then stir into the skillet. Increase the heat to medium and cook for a few minutes more until thickened.

Add the remaining wine and cook, stirring constantly, until piping hot.

Spoon the sauce over the fish and serve.

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