12 borage flowers, for garnish
200g/7oz girolles mushrooms
10 radishes, cut in half lengthways with the tops still on
2 banana shallots, finely chopped
5 sprigs fresh thyme
100ml/3陆fl oz white wine vinegar
200g/7oz cold butter, diced
50ml/2fl oz double cream
1.2kg/2lb11oz pollock fillet, skinned and pin boned
100ml/3陆fl oz white wine