Cook the duck stock until there is just ½ dl. left. Add salt to taste. Pre-eat the oven to 250 degrees celcius.
Sauté the chanterelles in a dry, hot pan until they start to brown. Add the butter and continue cooking until they are ready. Fold in the parsley and add salt to taste.
Crush the spices in a mortar until you have a coarse mix. Add sugar and salt. Place the fish in a fireproof dish with the meaty side facing upwards and sprinkle the spice mixture over each fillet. Bake in the oven for five minutes, until the sugar has caramelised and the fish flakes away when you prick it with a fork.
Serve the fish with the sauce and chanterelles.