Hey EVERybody!

I want to share with you today a very nice yet simple and healthy dish. You can even call it low carb if you like – see nutrition facts below.

This dish is a half an hour dish. But don’t be afraid of that as mostly you wait for the carrots to be cooked and the fish to be marinated. Its really a very easy one and mostly cutting things and cooking stuff – well – like all my dishes, really!

So lets start:

BASICS

• Flounder 3 Fishes or 435g filets
• Purple Carrots 2 big ones or 260g
• Spring Onions 2 pieces or 30g
• Garlic 1 clove is 6g
• Thyme, Chilli, Salt (each a tea spoon)
• Butter 15g
• Horseradish cream (or fresh) 30 g
• 1 Lime
• Milk 1 Teaspoon

PURPLE CARROTS 260g

Yes they exist, they taste a bit less sweet than normal carrots and make a very nice puree. I am sure you can use normal ones as well if you don’t manage to find them, OR use sweet potatoes which I cover in other recipes.

260g is approximately 2 large carrots. You remove the skin of them and cut them in random small cubes. Bring water to boil, add a tablespoon of salt to it.

TIP: Add the salt to the cooking water to reduce those annoying little spots on the bottom of your cooking pan.

Boil the carrots for about 20 to 25 minutes while you prepare the rest of your dish. When they are soft, remove the water, and use a blender or any similar kitchen tool with 15g butter, 30g Horseradish and a Tablespoon of milk if you have. Blend it to perfection and its ready to be served with the fish.

FLOUNDER FILLETS 435g

You can either go ahead and buy 3 founders and make the fillets yourself which I promise to cover at some point in a tutorial video. It sounds complicated – it really is not if you have a basic skill with knives in the kitchen. HowEVER, you can use any white fish fillets with skin – will definitely reduce your time standing in the kitchen a lot and you can pretty much get them everywhere. If you use frozen fish just let them defrost over night in your fridge.

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So cut the spring onions, a clove of garlic, add thyme, lime juice (half a lime basically) and green chilli to a bowl with the fish and mix it all together carefully.

So – ever heard of ceviche? Thats basically what it is now. The Acid from the lime kind of cooks the fish already. So leave it as it is until the carrots are in the blender. Once carrots are ready, heat up a frying pan, and put the fish filets skin down in the hot pan for 3 minutes. Thats all it takes.

FINISHED

Thats it! Serve the puree on a plate, if you want to do it super nice you can use a piping bag for the puree, some fresh herbs and pepper for the filets on the plate. Couple of splashes of the rest of your lime will add additional freshness to your dish.

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The nutrition facts you find below. By the way, the very nice Riesling (white wine) we had with it is excluded in the nutrition facts – you really don’t want to know how much calories that is anyway. Get ready to be adored by your friends and family for this one and enjoy!

Yours,

EVERCOOK

NUTRITION FACTS

So the dish is meant to be for 3 people – everybody gets about 270g of food on his plate. So per serving the nutrition facts are

• Protein 26g
• Fat 6,9g
• Carbs 10,6g
• Kcal 207g