Pollock with Potato and Squash Crust with Chablis Sauce

Pollock with Potato and Squash Crust

• 150 g red kuri squash, peeled, cut in pieces (2 cm)
  of butternut squash, peeled, cut in pieces (2 cm)
• 150 g potatoes, cut in pieces
• 40 g onions, halved
• 2 dash lemon juice
• 1 medium egg
• 1 tsp fine sea salt, plus extra to taste
• 4 pollock fillets (approx. 120 g each)
• ground black pepper, to taste

Chablis Sauce

• 30 g shallot, halved
• 30 g spring onions, cut in pieces
• 2 sprigs fresh dill, leaves only, plus extra for garnishing (optional)
• 10 g unsalted butter
• 50 g dry white wine (Chablis)
• 200 g cream
• 10 g plain flour
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 heaped tsp vegetable stock paste, homemade
• fine sea salt, to taste
• ground black pepper, to taste