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; 80 g clarified butter; 240 g unsalted butter; 4 sprigs fresh thyme; 1 tsp table salt; 750 g carrots; 750 ml vegetable broth

45 min

Under an hour

Gurkerl Küche

Preparation method

Preparation of the Puree

Peel the carrots and cut them into coarse cubes. Place them in a pot with the vegetable broth, 200 g of the butter, and some of the salt, then bring to a boil.

Reduce the heat and simmer until the carrots are soft and the liquid has almost completely reduced to a syrupy consistency.

Finely puree everything with an immersion blender and, for an extra fine texture, pass it through a sieve into a clean pot. If necessary, thin with a little warm vegetable broth and season with salt.

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 touch of sugar can further enhance the natural sweetness of the carrots.