Preparation

1. Slice the shallots. Gently wiped the mushrooms with damp paper towel, then slice thinly. Peel and crush the garlic.
2. In a skillet over medium-high heat, sauté the diced shallots, the mushroom and the garlic, for 8 minutes. Set aside.
3. Deglaze skillet with white wine and cream. Let reduce few minutes. Add the curly parsley.
4. In an ovenproof pan, put some oil then place mushrooms and shallots in it.
5. Preheat the oven to 180°C / 350°F.
6. Salt and pepper the turbot and place it over the mushrooms.
7. Pour the white wine and cream reduction over the fillets.
8. Add cheddar and breadcrumb.
9. Place in the oven and bake for 12 to 15 minutes, until golden brown, then, serve it!

A recipe from Délices de la Mer – Poissonnerie Gaspésienne.