Cold and Hot of Young Carrots with Fried Pike Perch

Remove the skin from two bunches of carrots and cut them into pieces. Remove the skin from the onion and cut into small pieces. In a saucepan, sauté half of the onion with 2 tbsp. clarified butter, add carrots and season with salt and sugar.

Pour 250 ml of poultry broth and stew the carrots until soft with the lid closed.

Remove the soft carrots from the saucepan, add the whipped cream form and finely mash in a hand mixer. If desired, the puree can be passed through a sieve. Season the puree and put half of it into four small moulds (about 150 ml) and freeze. Stir from time to time during the freezing process.

Wash tarragon, shake dry and chop finely.

To the remaining puree, add 100 ml of poultry stock form and boil another time in a saucepan. Thicken this sauce with 1 tbsp cold butter. Season the sauce with sugar, pepper, salt and chopped tarragon.

Peel the remaining bunch of carrots. Sauté the whole carrots with the remaining finely chopped onion in a saucepan with 1 tbsp. clarified butter, season with salt and sugar, add about 50 ml of poultry stock and simmer until soft.

Cut the pike perch into portion pieces, season with salt and sauté in a frying pan with 1 tbsp clarified butter. Serve the pike perch with the carrot sauce, add the roasted carrots and offer the half-frozen carrot ice cream in a dessert bowl.

New potatoes go well with this.

By the way: Did you know that

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