Pollack fillets with Parisian sauce

Name: Pollack fillets with Parisian sauce (Dos de lieu à la Parisienne)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves: 6
Cuisine: French
Ingredients: 6 pollack fillets, about 200 g (7 oz) each; 50 g (2 oz) butter; 200 g (7 oz) celeriac, thinly sliced; 3 shallots, finely chopped; 1 carrot, thinly sliced; snipped fresh chives, to garnish; 250 ml (9 fl oz) single cream; 400 g (14 oz) white button mushrooms, thinly sliced; 250 ml (9 fl oz) white wine

Dos de lieu à la Parisienne

Preparation info

Serves:
6

Difficulty
Medium
Ready in
40 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

Pollack, or black cod, is fished from the Channel and is an inexpensive but tasty fish that is often used in bistros.

Ingredients

50 g (2 oz) butter
400 g (14

Europe
France
Fish course
Pescatarian
Mediterranean
Paris
Gluten-free

Method

Preheat the oven to 150°C/300°F/Gas 2. Melt half the butter in a pan and sauté the sliced mushrooms, carrot and celeriac for 8-10 minutes. Keep warm.

For the Parisian sauce, put the shallots in a saucepan with the white wine, simmer and reduce by one third. Stir in the cream an