Turbot fillet with parsley sauce

• 1 large bunch parsley
• 0 Crème fraîche
• 0 pepper
• 0 Butter
• 0 Lemon

Step 1
Turbot fillets – allow 150-200g per person (get the fishmonger to portion them for you).

Step 2
First make the sauce.

Step 3
Bring a pan of water to a boil, add some salt and cook the parsley leaves for two minutes.

Step 4
Lift out with a slotted spoon and reserve the cooking water.

Step 5
Blitz the leaves in a blender until puréed, adding a little cooking water to help break the mix down – it should be a vivid green.

Step 6
Add a tablespoon of crème fraîche at a time, tasting after each addition, until it's a sauce-like consistency and to your liking.

Step 7
Cool the sauce as quickly as possible (over a bowl of ice or in the freezer), to retain that lovely colour.

Step 8
Put the seasoned turbot fillets in a buttered nonstick grill-proof pan and place a knob of butter on top of each.

Step 9
When the butter starts to brown, remove the pan from the grill, baste the fish with the juices and return to the grill.

Step 10
When the fillets are almost done, remove from the grill and leave them in the pan for two minutes, so they finish off cooking in the residual heat.

Step 11
Squeeze a little lemon juice over the fish, baste again and lightly season.

Step 12
Meanwhile, gently reheat the sauce.

Step 13
Place a mound of blanched sprout tops (or similar) in the middle of each plate, dress with the juices from the pan and lay a fillet on top.

Step 14
Pour parsley sauce around.