100 ml fish stock/broth (you could make some by boiling the bone and the head of the fish and keep it in the freezer)
2 twigs of thyme
2 cherry tomatoes cut in half.
Pinch of salt
Pinch of pepper
Pinch of tarragon
30 gr butter
In a pan that has a lid you put the ingredients from 2 to 8 and bring into simmer. Then you put in the fillet skin on top and close the lid. Cook for about 5 minutes. Remove the fish from the pan when it’s done and add the butter while on heat. Stir gently and let the butter thick the sauce. If the liquids are more than expected, you might add some more butter.
Sauté with 60g vegetable butter, 500g sliced carrot and stir for 2-3 minutes.
Add 300ml vegetable stock, 150ml fresh orange juice, 1 pc star anise.
Boil on a low heat with a lid until it absorbs the liquid, and the carrot softens enough.
Remove from the heat, remove the aniseed, and add 10g of orange zest,
3g of salt, 5ml of lemon juice and puree in the thermomix for 5-6′ until you get a velvety texture. Store in the refrigerator and preserve for 2-3 days (if it has been vacuumed sealed, give it 1 more day).