Fried fish fillet with carrots and wild garlic cream

Name: Fried fish fillet with carrots and wild garlic cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Carrots (approx. 600 g); 1 TABLESPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Fish fillet (e.g. ling fish); 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Flour; 2 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Oil; 200 g Whole milk yoghurt; 150 g clotted cream; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sugar; 1 potty Wild garlic

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Carrots (approx. 600 g)
1 TABLESPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Fish fillet (e.g. ling fish)
2 TABLESPOONS Lemon juice
2 TABLESPOONS Flour
2 TABLESPOONS Breadcrumbs
3 TABLESPOONS Oil
200 g Whole milk yoghurt
150 g clotted cream
7-10 Tbsp Chilli powder
7-10 Tbsp Sugar
1 potty Wild garlic

Directions

1
Peel the carrots, leave some green. Wash the carrots. Melt butter in a pot. Sauté the carrots in it, season with salt and pepper. Pour on 100 ml water and cook for about 10 minutes.
2
Wash the fish, pat dry and cut into 4 pieces and sprinkle with lemon juice. Mix flour, breadcrumbs and 1/2 teaspoon salt. Turn the fish in it. Heat oil in a pan. Fry the fish for about 6 minutes, turning it from time to time.
3
Mix yoghurt and sour cream. Season to taste with salt, pepper, chilli and sugar. Wash the wild garlic, dab dry, put something aside for garnishing. Coarsely chop wild garlic and add to yoghurt. Sprinkle with chilli.
4
Arrange fish, carrots and some sauce on plates. Garnish with wild garlic. Serve the rest of the sauce separately.