Cod Fillet on Curry Carrots with Ginger

Ingredients

• 4 cod fillets
• 1 tbsp Lemon Juice
• 2 tbsp flour
• 2 tbsp clarified butter
• 3 Carrots
• 1 small leek stalk
• 1 cm ginger
• 1 tsp curry powder
• 200 ml heavy cream
• 1 tsp flour
• 50 ml Vegetable broth
• 1 tbsp oil
• Salt
• Pepper
• dill (for garnish)
• lemon wedges

Instructions

1. 1.

   Drizzle the cod fillets with lemon juice and set aside. Peel and grate the ginger finely. Peel the carrots and cut them into diagonal slices. Wash, trim, and slice the leek diagonally; separate the rings.

2. 2.

   Heat oil in a pan and sauté the carrots, leek, and ginger. Add broth, cover, and steam for about 5-7 minutes. Dust with flour, stir in cream, season with curry, salt, and pepper, bring to a boil, then keep warm on low heat.

3. 3.

   In another pan, heat clarified butter. Pat the cod fillets dry, coat them in flour, and sear both sides over medium heat until golden yellow. Taste the vegetables, plate them, break the fish apart in the center, arrange the two halves with dill garnish atop the veggies, and serve immediately.