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Turbot with Mushrooms and Cream Sauce
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Ingredients

Ingredients
2 fillet of Turbot
2 shallots (or 2 - 3 slices of onion), finely chopped
3/4 cup  button mushrooms
5 ml  dry white wine
1 tbsp.  water
3 tbsp. butter
2 level tbsp. flour 
salt and pepper
2/3 cup milk
2 - 3 tbsp. cream

Put the shallot or onion an ovenproof dish, with the stalks from 
the mushrooms, finely chopped. Cover with the fish fillets, add 
the wine and water and salt and pepper and bake at 350 F. for 
15 minutes.   Remove the fish and keep it warm.

Saute the mushroom caps lightly in for 3-4 minutes.  Add the
flour and blend with the butter and mushrooms.  Slowly stir in 
the cooking liquid from the fish and the milk until the sauce 
thickens.  Then slowly blend in the cream.     

Pour the sauce over the fish and serve.  Decorate the 
dish with mushroom caps and serve.

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