Tag Archives: Carrot

Cod with carrot mousse

Cod with carrot cream tastes very juicy when using thick slices of cod, which are still surrounded by the skin. For the sauce 4 shallots, peel, halve lengthwise and fry in 10g butter. Add 4 tablespoons of milk and cream and bring to a boil. The cream sauce on medium heat reduce by half, or until the sauce is creamy and season lightly with salt and white pepper.


Meanwhile, peel carrots, dice and fry in 10g butter. Pour in vegetable broth, put on a lid and the carrots in about 15 minutes until soft. The carrots with pepper, salt and lemon juice puree and set aside. 80 g of cream until stiff and fold into the cooled slightly creamy carrot. 1 Peel the shallots and cut into fine dice. In a small saucepan 10 g butter miss, saute the shallots light deglaze with white wine and top with fish stock. The fish stock and bring to the boil take the pot off the stove. Flake the cod, rinse it with salt and fish sauce in about 8-10 minutes until done drag. Continue reading

Carrot Salad

Carrot salad tastes tastiest when using carrot roots and organic ingredients. The roots should be as fresh as possible, indicated by the fact that they can not bend, but break easily. The bowl of the best roots peel thinly with a potato peeler. The tip and tail cut off the roots. Organic carrots need only to be rubbed well and can be used with the shell under running water. Roots with the vegetable slicer or julienne peeler, grater, as previously seen in the picture .


Peel the apple into quarters, and cut out the cores. Grate the apple quarters also roughly and mix with the carrot salad. The best tastes a sour tart apple such as Braeburn or russet to carrot salad. A neutral oil like corn oil or soybean oil mixed with carrot salad. The addition of a little oil or fat is important in the preparation of roots, as contained vitamin A is fat soluble and the roots can be taken only as the body. Continue reading