Rombo allo Spumante | The Foodie Pilgrim

By John, 15 April, 2020

Region

Description

Rombo allo Spumanti

This recipe is for Turbot (use Halibut on this end of the Atlantic) cooked in sparkling dry white wine and mushrooms. It's delicate and wonderful!

I was gifted a bottle of Anno Domini prosecco by a neighbor. We don't drink prosecco very often, but I had seen this recipe and couldn't resist. And the recipe needs just a cup, so there's enough left to serve two for dinner!

White button mushrooms or baby bellas are good with this. If you use mushrooms that are too flavorful, you overpower the sauce which is really quite nice if you let it be.

Yield

2 Servings

Preparation time

30 minutes

Ingredients

1 lb Halibut (skinned)

5 T Butter (Unsalted)

1 Shallot (chopped)

10 oz mushrooms (chopped)

1 c Prosecco

2 T Heavy Cream

1 T Corn Starch

1 T Warm water

Instructions

Put half the butter in a deep skillet and saute the shallot and mushrooms.
In another skillet, saute the halibut in the remaining butter over moderate heat for about 5 minutes on each side.
Add half of the prosecco to the deep skillet, then the cream.
Mix the cornstarch into the water to make a thin paste, then stir that into the mushroom-wine mixture.
Put the halibut on a warm serving platter, then pour the sauce around and on the fish. Serve quite hot.