Pike-perch fillet with carrot puree

Name: Pike-perch fillet with carrot puree
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 800 g pike-perch fillet with skin; 750 g carrots; 240 g unsalted butter; 80 g clarified butter; 4 sprigs fresh thyme; 750 ml vegetable broth; 1 tsp Salt PL

45 min

Under an hour

Knuspr-Küche

Preparation method

PREPARATION OF THE FISH

Heat 40 g of clarified butter in a coated pan over high heat. Place the fish portions skin-side down and gently press down with your fingers for about 10 seconds to prevent the flesh from curling.

Fry the fish for 1.5 minutes, then add the remaining clarified butter (40 g), reduce the heat by half, and fry the fish for another 1.5 minutes.

Flip the fish, add 40 g of fresh butter and the thyme sprigs to the pan. Over medium heat, repeatedly baste the fish with the melted butter and fry for another 2 minutes. Season the cooked fish with salt and lightly drizzle each portion with some of the frying butter on the plate.

Chef's tip

For the puree, you can also use water instead of vegetable broth. An immersion blender and a fine sieve are essential for the perfect consistency. A hint of sugar can further enhance the natural sweetness of the carrots.