Tender cod with carrot fantasy puree

For 4 people
  • 4 untreated oranges
  • coarse sea salt
  • 600 g Cod
  • Pepper
  • 800 g Carrots
  • 90 g Butter
  • 1 l Orange lemonade
  • 5 bay leaves
  • 1/2 TL ground cumin
  • 1 Bund Parsley
  • 1 Beet cress
  • fat
90 minutes
light
1.
Roast the cumin in a pan without fat, remove it and let it cool down. Wash oranges, rub dry and rub peel. Halve oranges, squeeze out the juice. Mix the orange peel and a little sea salt. Wash the fish, pat dry and cut into 12 slices. Sprinkle with orange salt. Season with pepper and cover and let stand for about 30 minutes. In the meantime, clean, peel and wash the carrots. Cut 1 carrot into thin slices. Cut the rest of the carrots into large pieces. Heat 60 g butter in a saucepan. 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 sheet, drizzle with orange juice, keeping 2 tablespoons. Break 4 bay leaves smaller. Fish with laurel and 30Cover g butter in flakes. Cook in a preheated oven (electric stove: 75 ° C) for 30-35 minutes. Grind cumin. Heat 2 tablespoons of orange juice and 1 bay leaf in a pan. Cook the carrot slices in it. Puree the cooked carrots. Season the puree with cumin. Wash the parsley, pat dry, pluck the leaves from the stems and roughly chop. Cut the cress from the bed. Serve the puree with carrot slices and sprinkle with parsley. Place the fish on top and garnish with cress
1 person approx.:
  • 490 kcal
  • 2050 kJ
  • 30 g protein
  • 14 g fat
  • 20 g carbohydrates

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