Carrot and cod recipe - Fank Fol, The Vegetables Chef®

Raw chips of various colored carrots with pomegranate and cod loin.

For 4 people

  • 2 yellow carrots with greens
  • 2 orange carrots with greens
  • 2 purple carrots with greens
  • 1 small red onion, finely chopped
  • 1 pomegranate
  • 1 lime
  • Olive oil
  • Freshly ground pepper and sea salt
  • 320 g cod loin

Raw carrot chips: Peel the carrots and slice them into very fine rounds. Place them in cold water with sea salt and ice cubes. Also, add some beautiful green carrot tops. This will make them crispy. Dry and mix the carrot slices with the red onion, the seeds of half a pomegranate, lime juice, carrot tops, and some olive oil.

Pomegranate jus: blend the seeds of ½ pomegranate with a splash of olive oil. Strain the juice through a sieve.

Green oil: blanch carrot tops briefly, rinse under cold water, and blend with some olive oil. Season with freshly ground pepper and sea salt.

Cod loin: Slice into equal pieces. Season with freshly ground pepper and sea salt. Cook briefly in the steam oven.

Used culinary techniques

Carrots and cod