Peel the carrots and cook them with the water, orange juice and 100 g of the butter. Season with salt.
Once the carrots are soft, blitz them into an even purée in a blender.
Add some of the cooking liquid if necessary.
Beat the butter in a stand mixer (with a beater attachment) at a slow speed until white and fluffy. Butter takes longer to cream than margarine.
Mix the vendace purée and butter and pipe into a dish.
Serve at room temperature with slices of Malax Loaf.