Recipe: Sole goujonettes

1 In a saucepan pour your diced peppers and parsnips then add cold water to cover, put on the heat and boil for 2 minutes then drain* them.

2 Take a frying pan pour in 2 tablespoons of olive oil and a knob of butter when everything is hot pour in your "blanched" mixture of peppers and parsnips, salt and pepper and sauté for 10 minutes, then add the garlic and olives, stir, cover and remove from heat.

3 Just before lunch melt a large knob of butter (with a drop of oil) then when it is foaming place your goujonettes, salt and pepper then give them a nice color (2 minutes) then remove from heat and cover.

4 At serving time just reheat your garnish and your goujonettes then arrange on each hot plate a layer of your mixture and the goujonettes arranged harmoniously then pour a little of the rendered juice around and finish with a few drops of soy sauce.
I blanched this garnish to spare you any possible digestive troubles.
Goujonettes are small strips cut diagonally in the same shape as small goujon fish.