Pike-perch fillet with carrot purée and thyme

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 down with your finger for about 10 seconds to prevent the flesh from curling up.
• 2
  Fry the fish like this for 1.5 minutes, then add the remaining clarified butter. Reduce the heat to medium and fry for another 1.5 minutes.
• 3
  Flip the fish fillets and add 40 g of fresh butter and the thyme sprigs to the pan. Over medium heat, continuously baste the fish with the hot butter using a spoon for another 2 minutes. Season the cooked fish with a pinch of salt and drizzle with a little fried butter when serving.

Preparing the purée

• 1
  Peel the carrots and cut them into larger cubes. Place them in a saucepan with the other ingredients (750 ml stock, 200 g butter, 1 teaspoon salt) and bring to a boil. Reduce the heat and cook until the carrots are completely soft and the liquid thickens to a syrupy consistency.
• 2
  Blend everything thoroughly with an immersion blender, then pass it through a fine sieve into a clean bowl for a perfectly silky consistency.
• 3
  Season with more salt if needed, or thin with a little warm vegetable stock if you find it too thick.