PREPARATION

Start with preparing potatoes, because it lasts the longest. Peel them, wash and cook in salted water. Then drain, add the butter, mix well and hold until the use warm.

While the potatoes cook, prepare your carrots. Peel them, rinse and cook so that the knife prick soft, but the carrots will not break down – they have to be cooked “al dente”.

After the drain, “shock” the carrots in ice cold water and let drain. Finally dry them with paper towel so the fat will not splash around during caramelising.

Rinse the cod fillets, dry with kitchen paper and season with salt and pepper. Heat the butter with olive oil in the pan. When the fat is hot, roast in prepared cod from both sides, but don’t let the fish dry.

On other pan, almost simultaneously with cod heat 20 g of butter. When butter begins to brown, add the sugar, let it dissolve and add carrots. Caramelise them while regular rotation.

Serve the cod fillets on warm plates with boiled potatoes and caramelised carrots.