Drain the crayfish in a colander. Rinse the parsley and chop finely. In a saucepan, bring the whipping cream to the boil, mix in the crayfish paste and cook for a bit. Season vigorously with salt and freshly ground pepper and add a dash of white wine.
Heat vegetable fat in a frying pan, season the fish fillets with salt, season with pepper and roll in a little flour on a plate and fry on both sides. Warm the shrimp in the top sauce, but do not let it bubble up.
Arrange the fish on plates, form the crab sauce over it and bring to the table sprinkled with a little parsley.
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