Heat the butter and the oil in a large pot

Add the onion and the garlic and sauté until soft

Add the mustard powder and the curry powder and a couple of turns of your pepper mill

Cook until you can smell the spices

Add the wine and bring to the boil and boil for 30 seconds

Add the stock and the carrots and simmer until the carrots are soft

Pat your fish dry and dust with the seasoned flour

Add the fish to the stock and bring to the boil

Cook for 5 minutes and reduce the heat and add the cream

Stir in until warmed and serve

I added a teaspoon of coriander pesto for some extra zing