Pollack in white wine sauce

• Own fish pre-processing. 

The following elaborations are necessary for this recipe:

• Make a fumet.
• Boil the pod and the carrot, cut into Julienne..
• In a plate or "rondón",bring the margarine to melt and link it with flour (40 g x liter).Let go cook, pour a little white wine,fumet and cream.
• Let boil and add salt.
• Introduce the previously seasoned haddock and cook it until done.
• Out of the heat, serve on each portion the pod and carrot Julienne and sprinkle with sparsley in brunoise.
• Plate the dish on a flat plate.