Pollack fillets with Parisian sauce

Dos de lieu à la Parisienne

Preparation info
  • Serves:


    • Difficulty


    • 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.


  • 50 g (2 oz) butter
  • 400 g (14


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