Description
The arrival of spring awakens to cook simple and easy dishes. If you have in the fridge there's a fish fillet, do not hesitate to prepare this warm salad that adequately replaces the second.
Ingredients
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Fish
600 g
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Carrots
600 g
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Vegetable oil
3 Tbsp
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Prunes
100 g
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Orange
2 piece
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Butter
80 g
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Garlic
1 tooth
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Greens
1 coup
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Black pepper
-
Salt
Cooking
Heat sunflower oil in a frying pan and fry the fish on both sides. Instead of fillet I had steaks of cod, after frying fish, I removed the bones, it came out to replace the fillet.
Carrot peel and grate into thin slices with a vegetable peeler or grater.
Chop the prunes and garlic.
In another pan pour the freshly squeezed orange juice, heat.
Add the chopped prunes and honestly, saute for 3-4 minutes.
Add the carrots, stir, season with salt and pepper and to extinguish to softness of carrots.
The fish to remove bones.
Butter in hot pan. The greens are to cut and put in hot oil for 5-7 seconds, turn off the heat, mix well.
On a plate lay out carrots, top lay the fish, pour the butter with herbs.
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