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INGREDIENTS |
- 50g carrot
- Ginger butter with pink peppercorns
- 450g fillet of cod, without the skin
- A pinch of salt
- A pinch of sugar
PREPARATION |
- Cut the cod fillet into 4 portions, place them on a baking sheet brushed with olive oil and bake for 15 minutes in a preheated
oven at 53°C. - Peel the carrots and cut them into thin pieces.
- Place the carrots in a saucepan, cover with water and a pinch of salt and sugar and bring to a boil.
- When the water has evaporated, add the butter to the pan and stir gently to coat the carrots.
PRESENTATION
- Arrange a few glazed carrots on each plate and then place a cod fillet on top.