Boil the parsnips in salted water until tender, about 15-20 minutes. Drain and mash with 100ml cream, 1 tablespoon butter, salt, and pepper until smooth. Keep warm.
Heat the olive oil and 1 tablespoon butter in a pan over medium heat. Add the shallot and cook until softened. Add the mushrooms and sauté until golden brown. Pour in the vegetable broth and let it simmer for a few minutes. Then, add the remaining cream and let the sauce thicken. Season with salt and pepper.
Heat a little olive oil in another pan over medium heat. Season the cod fillets with salt and pepper. Cook the fillets for 3-4 minutes on each side, or until cooked through and lightly golden.
Spoon a portion of parsnip puree onto each plate. Place the cooked cod on top and pour the mushroom cream sauce over the fish. Garnish with fresh parsley.
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