Glazed Trout with Carrot Purée and Spätzle

Name: Glazed Trout with Carrot Purée and Spätzle
Ingredients: 4 tbsp. unsalted butter; 1 small bulb fennel, trimmed and thinly sliced; 1⁄2 small yellow onion, thinly sliced; 3 plum tomatoes, cored and quartered; 3 sprigs thyme; 1 lemon, zested and quartered, plus the zest of 2 lemons; 4 cups chicken stock; 2 (1-lb.) whole trout, cleaned and scaled; 2 tbsp. olive oil; Kosher salt; freshly ground black pepper; 2 tbsp. unsalted butter; 1 1⁄4 cups carrot juice; 1 1⁄2 tbsp. white wine vinegar; 2 medium carrots, thinly sliced; 2 cups flour; 1⁄2 cup crème fraîche; 1⁄2 cup milk; 1 tbsp. finely chopped thyme; 1 1⁄4 tsp. Dijon mustard; 3 eggs; Zest and juice of 1 lemon; 1⁄4 cup olive oil; 2 oz. baby spinach

www.saveur.com

Lacquered with fragrant fennel-thyme glaze, this whole fish is perfumed with lemon zest, grilled and rested on a bed of creamy carrot purée and tender pasta.

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