Pike-perch fillet with carrot purée

PREPARING THE FISH

• 1
  In a non-stick pan, heat 40 g of clarified butter over high heat. Place the fish fillets skin-side down and gently press them with your finger for about 10 seconds to prevent the meat from curling up.
• 2
  Cook the fish like this for 1.5 minutes, then add the remaining clarified butter, reduce the heat to medium, and cook for another 1.5 minutes.
• 3
  Flip the fish, and add 40 g of butter and the 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, drizzle each portion with a little of the butter it was cooked in.

PREPARING THE PURÉE

• 1
  Peel the carrots and cut them into larger cubes. Place them in a saucepan with 200 g of butter, vegetable broth, and a pinch of salt, then bring to a boil. Reduce the heat and cook until the carrots are soft and the liquid thickens to a syrupy consistency.
• 2
  Blend everything thoroughly with an immersion blender, then strain through a fine sieve into a clean bowl.
• 3
  Season with salt as needed, or thin with warm vegetable broth until the desired consistency is reached.