Fish Braid with Green Olive Sauce

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
  • Salt and pepper