Lukewarm salad from carrot to cod fillet

Name: Lukewarm salad from carrot to cod fillet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g primal carrots; 1 Garlic clove; 600 g Cod fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Prunes; 1 bunch of parsley; 2 TABLESPOONS Oil; 150 ml Orange juice; 80 g Butter

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g primal carrots
1 Garlic clove
600 g Cod fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Prunes
1 bunch of parsley
2 TABLESPOONS Oil
150 ml Orange juice
80 g Butter

Directions

1
Wash the carrots and peel long strips with a peeler. Peel garlic and chop finely. Wash the fish, dab dry and remove any bones with tweezers. Season fish with salt and pepper. Cut prunes smaller. Wash parsley, shake dry, pluck leaves from the stalks and chop
2
Heat the oil. Fry the fish for 3-4 minutes on each side. Heat orange juice in a second pan. Add prunes and garlic and simmer for 3-4 minutes. Fry the carrot strips briefly in the orange juice. Season salad with salt and pepper
3
Remove fish from the pan and keep warm for a short time. Put butter into the hot pan and let it foam up. Stir in parsley
4
Arrange fish on lukewarm carrot salad and sprinkle with parsley and butter foam