Carrot and Orange Mousseline

1. Cook the carrots with the orange juice and saffron.
2. Top up with water and cook uncovered until all the liquid has been absorbed.
3. Add the butter and blend in a thermo blender to a fine mousseline.
4. Adjust the seasoning to taste.

Serving suggestions: as part of a composition with striped mullet, milky carrots, carrot pickle, plum and dried apricot jelly, pumpkin and orange crisps, crunchy kumquat and carrot, saffron and orange jus; also good with flatfish such as sole, or with quail.