Trout Fillet with Saffron Sauce and Carrot-Artichoke Purée

Ingredients

• 500 g artichoke hearts
• Sea salt
• 400 ml heavy cream
• 2 tbsp butter
• 500 g carrots
• 1 Shallot
• 4 tbsp olive oil
• 1 bay leaf
• 200 ml dry white wine
• 1 pinch saffron strands
• 1 tbsp herb crème fraîche
• pepper (ground)
• 4 trout fillets (about 180 g each)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Simmer the artichoke hearts in salted water for about 5 minutes. Drain and mash with ~100 ml cream and 1 tbsp butter until smooth.

2. 2.

   Peel the carrots and cook them in boiling salted water for about 20 minutes. Blend briefly, then mix with 100 ml cream and 1 tbsp butter to form a purée. Season both purées with salt. Sauté the shallot in 1 tbsp hot oil; add the bay leaf and deglaze with white wine. Reduce by half, remove the leaf, blend finely, then add remaining cream and saffron, simmering until thickened. Finish with crème fraîche, salt, and pepper.

3. 3.

   Season the trout fillets with salt and pepper. Brown them skin-side down for about 5 minutes over low heat. Flip, remove from heat, and let rest. Sprinkle with parsley and serve alongside the purées and saffron sauce. Offer any remaining purée separately.