100ml white wine (or replace with more fish stock)
1 litre fish stock
200ml UHT cream
salt and pepper to taste
Preheat oven to 180°C. Butter a baking pan, and scatter the chopped shallots, mushrooms and parsley evenly around the base.
Roll up the fish fillets loosely and place on the bed of shallots, mushrooms and parsley. Carefully pour in the wine (if using) and fish stock. Cover pan with a piece of parchment paper and bake for 15 minutes.
Remove from oven and place on the stove over high heat. Remove the fish and cook the stock until almost dry. Add the cream, bring to a boil, lower heat, and simmer until thick (coating consistency). Season to taste.
Preheat the oven to 220°C (or use the grill function). Arrange the fish rolls in an ovensafe plate and cover with the cream sauce. Grill on the highest rack of the oven until the top is golden. Serve hot.