Buy all ingredients right below the recipe
FISH
- 4 pikeperch fillets with skin, 200 g each
- 80 g clarified butter
- 40 g butter
- 4 sprigs of thyme
- salt
PURÉE
- 750 g carrots
- 200 g butter
- 1 teaspoon salt
- 750 ml vegetable broth
WINE PAIRING
- The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.
FISH PREPARATION
- 1In a non-stick pan, heat 40 g of clarified butter over high heat and place the fish portions skin-side down. Gently press them with your fingers for 10 seconds to prevent the meat from curling.
- 2Sear the fish for 1.5 minutes, then add the remaining clarified butter, reduce the heat by half, and cook the fish for another 1.5 minutes.
- 3Flip the fish, add fresh butter and thyme sprigs to the pan. Over medium heat, baste the fish with the melted butter using a spoon and continue cooking for another 2 minutes. Season the cooked fish with salt and lightly drizzle each portion on the plate with a little of the butter it was cooked in.
PURÉE PREPARATION
- 1Peel the carrots and cut them into larger cubes. Place them in a saucepan with the other ingredients and bring to a boil. Reduce the heat and simmer until the carrots are soft and the liquid has reduced to a syrup consistency.
- 2Blend everything thoroughly with an immersion blender and strain through a fine sieve into a clean saucepan.
- 3Season the purée with salt as needed, or thin it with warm vegetable broth if necessary.
Tip
For the purée, you can use water instead of vegetable broth.
For its preparation, you will also need an immersion blender and a fine sieve.
You can season the carrot purée with a pinch of granulated sugar.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.