Cunner fillets in a parsley sauce

Ingredients

• 4 cunner fillets, 120 g (4 oz.) each
• 240 g vegetables, julienned: ½ leek, 1 carrot and 1 small white turnip
• 30 ml (2 Tbsp) olive oil
• Fleur de sel and pepper to taste
• Flatleaf parsley for garnish
• For the parsley sauce:
• 90 g (1 small bunch) parsley, stemmed
• 120 g (4 oz.) mushrooms, washed and quartered
• 1 shallot, chopped
• 250 ml (1 cup) fish stock
• 125 ml (½ cup) heavy cream (35%)
• Juice from half a lemon
• Salt and pepper to taste

Preparation

For the parsley sauce

• In a pot on low heat, cook the mushrooms, shallot and parsley in the fish stock for 15 minutes.
• Add the cream and reduce by half. Mix with an immersion blender to make a smooth sauce.
• Add the lemon juice and season. Keep warm.

For the cunner

• In a frying pan, sauté (al dente) the julienned vegetables in half the olive oil. Season.
• In a second frying pan, cook the cunner fillets in the remaining olive oil. Season with fleur de sel and pepper.
• Place the fillets on a bed of julienned vegetables and drizzle with the sauce. Garnish with flatleaf parsley.