41 Parsley Sauce

Main ingredients

• 30 g (1 oz) very fresh parsley (preferably the flat variety)
• 1 chopped shallot

1. Wash the parsley and remove the stalks.
2. Heat the saucepan and cook the parsley and chopped shallot in the fish fumet seasoned with salt and pepper, for fifteen minutes.
3. Strain the parsley and shallots keeping the liquid and purée in the liquidiser with the mushroom purée, lemon juice and fromage blanc. Moisten the mixture with the liquid in which the