The delicate flavour of the fish in this recipe is complemented beautifully by the creamy sauce
Place the two pieces of turbot in a pan just large enough to hold them, add the wine, the mushrooms and a little water. Cover with buttered paper, bring to the boil on the stove then turn down the heat to a mere simmer, allow to tick away until just cooked.
Add a little oil and knob of butter to a pan, heat and add the pak choi along with a squeeze of lemon juice, cover a cook, gently,try to retain a bite to the pak choi.
Remove the turbot from the pan once cooked, reduce the cooking liquid by boiling rapidly, then add the cream, reboil and reduce to a light coating consistency, remove from the heat and stir in the cheese, stir until melted.
Once the pak choi has cooked, spoon on to serving plates, top with the fish then spoon over the cheese and mushroom sauce.