Pikeperch with carrot purée

In 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.

Sear 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.

Flip 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.