Turbot or Brill with Carrot and Chives

• 6 fillets turbot-or brill weighing 110–140 g each
• few sprig of fennel

Wash the carrots and peel thinly if necessary. Bring the water to the boil. Cut the carrots in 7mm thick slices and add to the boiling water. Season with salt, pepper and a pinch of sugar. Cover and cook until soft. Remove the carrots with a perforated spoon, reserve the liquid, purée the carrots with the butter and cream, taste and correct seasoning.

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