Spooniful Recipes: Glazed Trout with Carrot Purée and Spätzle

Glazed Trout with Carrot Purée and Spätzle

SpoonFed: Via Saveur

Glazed Trout with Carrot Purée and Spätzle

SERVES 2-4

Ingredients

For the trout:
2 (1-lb.) trout, cleaned and scaled
2 tbsp. olive oil
Zest of 2 lemons
Kosher salt and freshly ground black pepper, to taste

For the spätzle:
2 cups flour
½ cup crème fraîche
½ cup milk
1 tbsp. finely chopped thyme
1¼ tsp. Dijon mustard
3 eggs
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
2 oz. baby spinach

For the glaze and carrot purée:

6 tbsp. unsalted butter

1 small bulb fennel, trimmed and thinly sliced

½ small yellow onion, thinly sliced

3 plum tomatoes, cored and quartered
3 sprigs thyme
1 lemon, zested and quartered
4 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
1¼ cup carrot juice
1½ tbsp. white wine vinegar
2 medium carrots, thinly sliced

1. Make the glaze: Melt 2 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add fennel and onion; cook until soft, 10–12 minutes. Add tomatoes, thyme, and quartered lemon; cook until tomatoes are broken down, 8–10 minutes. Add stock; boil. Reduce heat to medium-low; cook until liquid is reduced by half, about 30 minutes. Strain liquid, discarding vegetables, and return to saucepan; bring to a simmer. Cook until reduced by half again, 15–20 minutes. Remove glaze from heat; stir in 2 tbsp. butter, plus the zest, salt, and pepper. Make the purée: Boil remaining butter with carrot juice, vinegar, carrots, salt, pepper, and 12 cup water in a 2-qt. saucepan until carrots are very tender, about 20 minutes; purée until smooth in a blender. Keep both glaze and purée warm. CONTINUE READING

Click here to view original web page at Glazed Trout with Carrot Purée and Spätzle

____________________________________________________________________________

 

.
.