Pour the cream and Roquefort cheese in a saucepan. Mix until it becomes a homogeneous sauce by simmering on low heat.
At the same time, butter and oil a frying pan. Add the pieces of Lotte. Fry, turning often.
Salt and pepper when finished.
Plate the Lottes, cover with the Roquefort sauce.
Place 3 florets and a sprig of parsley on each plate.
Accompany with unpeeled boiled potatoes.