Fish Braid with Green Olive Sauce | RICARDO

Ingredients

• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 2 tablespoons (30 ml) butter
• 1/4 cup (60 ml) white wine
• 1/2 cup (125 ml) chicken broth
• 1 cup (250 ml) 35% cream
• 1 cup (250 ml) 15% cooking cream
• 1 tablespoon (15 ml) lemon juice
• 1/2 cup (125 ml) green olives in oil, drained, coarsely chopped
• 1 tablespoon (15 ml) fresh parsley, chopped
• Salt and pepper
• 400g trout fillets, skinless, cut into 12 strips lengthwise
• 400g turbot fillets, skinless, cut into 12 strips lengthwise
• 2 tablespoons (30 ml) olive oil