Pollock Rolls with White Wine and Vegetable Sauce

Rinse the pollock fillets, pat dry and cut into 8 pieces of approximately equal size. Lay on the work surface and cover each with a slice of bacon. Roll tightly and tie with kitchen twine.

Peel shallots and carrots. Cut shallots in half or into quarters. Cut the carrots into thin slices. Rinse scallions, trim and cut diagonally into 2-3 cm (approximately 3/4–1-inch) long pieces. Melt butter in a pan and sauté vegetables for 1-2 minutes. Sprinkle with the flour and pour in the wine. Add broth and simmer briefly. Add the cream and season with salt and pepper. Season the fish rolls with salt and pepper and place in the sauce. Cover and cook until tender, about 8 minutes.