50g salted butter
Juice and zest of an orange
Fleur de sel for seasoning
Remove the stalks from the spinach. Wilt the leaves in 30g of butter. Steam the carrots. Blend carrots with the orange juice and zest to taste and the remaining butter.
Place a quenelle of carrot purée on the plate with the spinach in the centre. Serve.
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Photo © Sam Bailey