Sea Bass, Saffron Purée, Glazed Carrots
Crisp-skinned fillet on a saffron-yellow purée with baby carrots glazed in their own liquor.
Glazing carrots properly takes one pan and a lot of attention: the liquid has to reduce to almost nothing at the same moment the carrots are cooked through. Get it wrong and they are either raw and shiny or soft and dull.
Saffron in the purée is doing colour and perfume, not flavour.
