Buy all ingredients right below the recipe
FISH AND PURÉE
- 4 pikeperch fillets with skin, 200 g each
- 80 g clarified butter
- 240 g butter (40 g for fish, 200 g for purée)
- 4 sprigs of thyme
- salt (for fish and purée)
VEGETABLES AND BROTH
- 750 g carrots
- 750 ml vegetable broth 1937
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 over high heat, melt 40 g of clarified butter and place the fish portions skin-side down, gently pressing them with your fingers for 10 seconds to prevent the flesh 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 cook 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, and 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
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef