Glazed Trout with Carrot Purée and Spätzle | Saveur

Ingredients

• For the Grilled Trout and Glaze
• 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 and freshly ground black pepper, to taste
• For the Carrot Purée and Spätzel
• 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