- In a skillet, sauté the shallot in 15 ml (1 tablespoon) of butter until lightly browned. Deglaze with the wine. Reduce until dry.
- Add the mushroom and broth and reduce by half. Add the cream and simmer until it thickens, about 10 minutes.
- In a non-stick skillet, heat 15 ml (1 tablespoon) of butter and sauté the mushrooms for about 3 minutes. Add to the sauce. Season with salt and pepper. Keep warm. Wipe the skillet clean.
- In the same skillet, heat the remaining butter with the oil. Cook the fish over medium heat for 2 to 3 minutes per side. Season with salt and pepper.
- Serve with the sauce.
Mushroom broth In saucepan, bring 500 ml (2 cups) of water and 250 ml (1 cup) of quartered white button mushrooms to a boil. Reduce the heat and simmer gently for 30 minutes. Strain through a sieve and discard the mushrooms. Set the broth aside.