Tender cod with carrot fanta purée

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast the cumin in a pan without fat, take it out and let it cool down. Wash and dry oranges and grate the peel. Halve oranges, squeeze juice. Mix orange peel and some sea salt. Wash the fish, dab dry and cut into 12 slices. Sprinkle with orange salt. Season with pepper and cover and let it stand for about 30 minutes.

2. 2

   In the meantime clean, peel and wash the carrots. Cut 1 carrot into fine slices. Cut the rest of the carrots into large pieces. Heat 60 g butter in a pot. Sweat the carrot pieces in it. Deglaze with lemonade and simmer for 10 minutes. In the meantime, place the fish slices on a greased baking tray, drizzle with orange juice, keeping 2 tablespoons. Break 4 bay leaves smaller. Fish with laurel and 30 g butter in flakes. Cook in the preheated oven (electric cooker: 75 °C) for 30-35 minutes. Grind cumin. Heat 2 tablespoons orange juice and 1 bay leaf in a pan. Cook the carrot slices in it.

3. 3

   In the meantime, place the fish slices on a greased baking tray, drizzle with orange juice, keeping 2 tablespoons. Break 4 bay leaves smaller. Fish with laurel and 30 g butter in flakes. Cook in the preheated oven (electric cooker: 75 °C) for 30-35 minutes. Grind cumin. Heat 2 tablespoons orange juice and 1 bay leaf in a pan. Cook the carrot slices in it. Puree cooked carrots. Season puree with cumin. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely. Cut cress from the bed. Arrange the puree with carrot slices and sprinkle with parsley. Place fish on top and garnish with cress.

4. 4

   Puree cooked carrots. Season puree with cumin. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely. Cut cress from the bed. Arrange the puree with carrot slices and sprinkle with parsley. Place fish on top and garnish with cress.

Nutrition Facts

KCAL
490 kcal

CARBS
20 g

FATS
14 g

PROTEINS
30 g