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Haddock on a bed of carrots

Spring Fish Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 12 minutes
Energy: 174 kcal / serving

Instructions

  • 1.   Grate the zest of the orange.
    Fillet the segments of the fruit, collect the juice and drizzle it over the fish. Sprinkle the zest over the fillets and lightly season with pepper.
    Let marinate for 10 minutes.
  • 2.   Peel and finely grate the carrots.
    Caramelize the butter with the sugar in a pan, stirring constantly.
    Add the grated carrots to the pan and cook covered for about 2 minutes.
  • 3.   Season the carrots with salt, then add the vegetable broth.
  • 4.   Season the fish fillets and place them in the carrot marinade.
    Simmer covered for about 10 minutes.
  • 5.   Add the orange fillets and heat through. Garnish with chopped chives.
    Serve with steamed potatoes.

Ingredients for servings

  • 1 untreated orange
  • 400 g of haddock fillet
  • 400 g of carrot
  • 1 teaspoon of butter
  • 1 teaspoon of sugar
  • 4 tablespoon of vegetable broth
  • 2 tablespoon of chives
  • 600 g of potato
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    174 kcal
    9 %
  • Fat
    1,28 g
    2 %
  • of which saturated
    0,73 g
    4 %
  • Carbohydrates
    32,67 g
    13 %
  • of which sugar
    7,87 g
    9 %
  • Protein
    3,97 g
    8 %
  • Fibers
    5,45 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.