Parsley Purée

This preparation has been a favourite since I first tasted it in 1980 - at Fredy Girardet’s restaurant in Switzerland, where it was served truffled to accompany lamb. It is delicious with squab, pheasant or roasted fillets of wild barramundi. If it is to be used as a sauce it is unnecessary to squeeze out most of the blanching water as directed - the addition of a little chicken stock along with the crème fra