Ingredients:

1. 4 squares of puff pastry, 6cms each side, cut into a trellis shape, then egg washed and baked.
2. Making the Sauce: Place the white wine and Noilly Prat in a pan, bring to the boil and reduce by half.
3. Add the mushrooms and fish stock, bring back to the boil and cook for 15 minutes.
4. Strain the liquid and keep the mushrooms on one side.
5. Melt 10g butter in a pan, add the flour and cook slowly to make a white roux.
6. Add the stock slowly, stirring continuously, then add the double cream and cook for 10 minutes.
7. Strain the sauce through a muslin cloth, add the mushrooms back into the sauce and season to taste. Keep hot.
8. Season the fish and poach slowly in the sauce until tender.

To Serve:

Place the mashed potato across the centre of each plate and arrange the fish on top with the leek. Spoon the sauce around the fish and sprinkle with parsley. Serve immediately.