Pikeperch with Carrot Puree

Name: Pikeperch with Carrot Puree
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g Pikeperch fillet with skin; 750 g Fresh carrots; 240 g Unsalted butter 82% fat; 80 g Clarified butter (Ghee); 750 ml Liquid vegetable broth; 4 sprigs Fresh thyme; 1 teaspoon Fine iodized table salt; 1 pc Dry white wine for cooking

45 min

Under an hour

Sezamo

Ingredients

Price per portion:RON 59.25

MAIN INGREDIENTS

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Fish fillet 800 g de Șalău filet cu piele

Carrots 750 g de Morcovi proaspeți

Unsalted butter 82% fat 240 g de Unt nesărat 82% grăsime

Unt clarifiat (ghee) 80 g de Unt clarificat (Ghee)

Vegetable broth 750 ml de Supă de legume lichidă

Thyme 4 mână de Cimbru proaspăt

Salt 1 linguriță de Sare de masă iodată fină

WINE RECOMMENDATION

Dry white wine 1 buc de Vin alb sec pentru gătit

Preparation method

FISH PREPARATION

In a non-stick pan, over medium-high heat, heat 40 g of clarified butter (ghee). Place the pikeperch portions skin-side down and gently press them with your fingers for 10 seconds to prevent the meat from curling.

Fry the fish this way for 1.5 minutes, then add the remaining clarified butter (40 g), reduce the heat to medium, and cook for another 1.5 minutes.

Flip the fish and add 40 g of fresh butter and thyme leaves to the pan. Over medium heat, baste the fish with the melted butter using a spoon and cook for another 2 minutes. Season the cooked fish with salt and, when serving, pour a little of the butter it was fried in over each portion.

Chef's tip

For preparing the puree, you can use water instead of vegetable broth. For an extra fine texture, do not skip the sieving step. You can add a pinch of sugar to the carrot puree to enhance its natural sweetness.