Steamed Cod with Carrots, Hazelnuts and Potatoes

Steamed cod filet with a crunchy hazelnut crust, served with crispy potatoes and fruity carrots. This delicious and healthy dish is ready in no time and brings along all the flavours!

Ingredients - serves 2

2 cod filets (250g)

40g hazelnuts

4 twigs rosemary

250g potatoes

300g carrots

40g carrot juice

1 onion

350ml white wine

100g butter

some olive oil

salt and pepper

Method

Wash potatoes and cut into small cubes. Soak potatoes in cold water for about 30 minutes.

Peel onions and carots and chop finely. Heat some olive oil in a pan, add onions and carrots and cook until carrots are soft. Season well with salt and pepper and blend until smooth.

For the sauce, bring white wine to a boil in a small pot. Let simmer to reduce to a 1/4. Add butter and carrot juice. Cook until sauce thickens. Season with salt and pepper.

Drain potatoes and pat dry. Wash rosemary and chop finely. Heat up some oil in a pan, add potatoes to the pan and sear. Reduce heat, add half of the rosemary and braise for about 5 minutes until the potatoes are crispy. Season well with salt and pepper.

Chop hazelnuts roughly and mix with remaining rosemary. Steam cod filets for about 5 minutes, using a steamer basket. Add the hazelnut-rosemary mix to the filets as a crust. Serve with carrot puree, crispy potatoes and carrot sauce.