Turbot and Scallops in a Wine and Cream Sauce - WDC

Ingredients

• 400g – 500g skinned filleted fish – turbot, brill, Dover sole. Retain the bones from the fish.
• 4 large scallops with roe, sliced in half
• For the stock
• 1 carrot
• The top green part of one leek
• 1 onion
• 2 bay leaves
• For the fish and sauce
• 1 medium carrot
• White part of the leek from above
• 200g button mushrooms
• 125ml white wine
• 100ml double cream
• Chives or parsley to garnish
• Butter
• Lemon