Pan-Seared Fish Fillet with Carrot Puree and Asparagus

Ingredients

• 2 fillet fish fillets
• 3 medium carrots
• 1 bunch asparagus
• 2 tbsp butter
• 2 tbsp olive oil
• ¼ cup heavy cream
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Peel and chop the 3 carrots into 1 inch chunks. Place in a small pot, cover with water, and boil until very tender, about 15 minutes.

2. 2

   Drain the carrots and transfer to a blender. Add the 0.25 cup heavy cream, 1 tbsp butter, and a pinch of salt. Blend until completely smooth, about 1 minute. Set aside.

3. 3

   Trim the woody ends from the 1 bunch asparagus. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the asparagus and cook, turning occasionally, until bright green and crisp-tender, about 5 minutes. Season with salt and pepper, then remove to a plate.

4. 4

   Pat the 2 fish fillets dry and season both sides with the remaining salt and pepper. Add the remaining 1 tbsp olive oil to the same skillet over medium-high. Place the fillets skin-side down and cook without moving until the skin is golden and crispy, about 4 minutes.

5. 5

   Flip the fillets and cook until the flesh is opaque and flakes easily, about 2 more minutes. Remove the fish to a plate.

6. 6

   Reduce the heat to low. Add the remaining 1 tbsp butter and 2 tbsp water to the skillet, scraping up any browned bits. Stir until the butter melts into a light sauce, about 1 minute.

7. 7

   Spoon the carrot puree onto two plates. Top with the fish, arrange the asparagus alongside, and drizzle with the pan sauce.

Tools you’ll need

• small pot
• blender
• large skillet
• spatula
• knife
• cutting board

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