Mahi Mahi Champagne and Mushrooms

Halibut Mahi Mahi Champagne

Fish fillet with Mushroom


  • 4 Mahi Mahi fillets, skinned
  • 3 tablespoon butter
  • 2 tablespoons olive oil
  • 2s shallots,finely chopped
  • 4oz button mushrooms, sliced
  • 1/4 fish stock cube
  • 2 cups of champagne
  • 1/2 cup whipping cream
  • 1 tablespoon corn flour
  • Salt and white pepper


Melt half the butter in a large shallow saucepan with olive oil. Add 1/4 crumbled fish stock cube and saute finely chopped shallots until transparent,then add sliced mushrooms and continue cooking until tender. Remove.

Add remaining butter to pan and saute turbot fillets until lightly colored. Add sautéed mushrooms and onions and half the champagne, adding more if necessary barely to cover the Mahi Mahi fillets. Season to taste with salt and white pepper and simmer very slowly for a few minutes until tender. Remove fish to a serving dish and keep warm.

Add cream to the liquid in the pan and simmer without boiling until cream is warm. Mix cornflour with a small amount of water, add to sauce and cook, stirring constantly, over a very low heat, until sauce is smooth and rich.

When ready to serve, pour in remaining champagne, stir and mix with the sauce until warm. If you prefer a thicker sauce, use less champagne. Pour over turbot fillets and serve immediately.