Pollack fillets with Parisian sauce

• 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