It taste as it looks like! This was the spontaneous comment as my family tried this dish.
When sauce and purée are ready (you can prepare sauce in pure in advance) you can start with the spinach and the fish will be ready in a few minutes.
To this dish I added a small quantity of potatoes purée and with an ice-cream scooper I formed a ball to place in the center of the carrot purée.
In this way you will have a complete beautiful meal to celebrate. Enjoy!
o 1 cup carrot juice
o 1/2 cup orange juice
o 1/2 tablespoon Dijon mustard
o 1/2 tablespoon mustard, smooth kind
o 1/2 lemon, juice only
o 2 tablespoons water
o 1 teaspoon cornstarch
o 1 teaspoon honey, to taste
o 1-2 tablespoons butter
To prepare the sauce:
- Pour the carrot and orange juice in a small pot.
- Bring to a light boil, then simmer and cook until the juice is reduced by half.
- Remove from the heat and add Dijon and standard mustard.
- Dissolve cornstarch in lemon juice and water, add this mixture to the pot and bring to simmer slowly while stirring constantly.
- Add the cold butter and honey mixing with a whip and add the lemon juice. Keep warm on the side.
o 2 tablespoons butter
o 1 tablespoon ginger, peeled finely chopped
o 1 tablespoon garlic, chopped
o 500-700 g carrots, peeled and sliced
o 1/2 cup cream (alternative milk)
o Salt to taste
o Sugar to taste
To prepare the carrot purée:
- Heat butter at low temperature in pot with lid and add ginger and garlic.
- After two minutes when it begins to smell add carrots, cream, salt and sugar.
- Cover tightly and let simmer in it juice until very tender. Don’t burn and check from time to time if you have to add 2-3 spoons of water.
- When it is soft use a blender or a food processor until smooth. Adjust salt.
o 2 tablespoon olive oil
o 3 garlic cloves, finely sliced
o 1 onion, chopped
o 500 g spinach, washed
o salt, to taste
o pepper, to taste
o nutmeg, to taste
To prepare the spinach
- Heat oil in a wide non sticky skillet
- Add garlic and onion. Fry until onion fry until translucent.
- Add spinach, salt pepper and nutmeg to the skillet and carefully combine with onion garlic mixture.
- Cover and let simmer at low temperature until fish is ready. If necessary turn out the heat.
o 4 tablespoons flour
o Salt and pepper to taste
o 4 fish filet, to taste but should have firm consistency
o 4 tablespoons olive oil, divided
o 1 garlic clove, crushed or halved
o 4 fresh herbs springs, as savory or time
To prepare the fish:
- In a dish combine flour, salt and pepper.
- Pat dry the fish and coat it with the flour mixture. Remove excess flour.
- Heat 2 tablespoons olive oil in a non-stick frying pan on medium heat. When the oil is hot, add the garlic and herbs. Fry herbs shortly and set aside, don’t burn them.
- Place the fish gently in the skillet and cook lightly for about 2-3 minutes on one side until golden, then on the other, add remaining 2 tablespoons olive oil. Do not overcook the fish and don’t burn the herbs. If you are using salmon be careful as it should actually stay rosé, that means reduce the cooking time to 1-2 minutes per side depending on the heat.
- To assemble your dish, take warm plates, spoon carrot purée and adjust spinach on one side of the dish. Now transfer the fish to the dish using a spatula and pour some orange sauce around.
- Serve as it is or add some potatoes purée to the combination.