Simmer to thicken slightly, then remove from heat and sprinkle in parsley. Place a scoop of carrot puree on a plate, then top with a filet of fish, then spoon sauce over the top.

If too thick, add splashes of poaching liquid until sauce is pourable but velvety, like melted ice cream. In a medium bowl, toss cucumbers with a pinch of salt, pine nuts, chile, mint, scallions ...

The creaminess of this sauce hinges on the avocado ... In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes ...