Step 1

Season the fish with salt and pepper to taste.

Step 2

In an oven proof frying pan, heat the clarified butter, and when hot (350F/175C), add the fish on the serving side (the opposite of the bloodline). When golden brown, flip it to the other side and bake in the oven for about 5 to 6 minutes, depending on the size of your portion.

Step 3

In a Reduction Pan, heat 2 ounces of butter. When hot, add the shallots and sweat them for a couple of minutes.

Step 4

Add the tarragon and white wine and let it reduce by half. Add the garlic, the cream, and another 2 ounces of butter.

Step 5

Poach the carrots until tender in chicken stock or water. Poach the carrots until tender in chicken stock or water.

Step 6

In a food processor, add the carrots, cumin, salt, and pepper, and process until very smooth. Add butter and parsley, and it is ready to serve.

Step 7

Quickly sauté the florets and season with salt and pepper.

Step 8

Note: Please make sure to adjust the seasoning according to your taste preferences. Enjoy your meal!