Glazed Trout With Carrot Purée And Spätzle

By Saveur
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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

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

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 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

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