Snappers on carrots with saffron mayonnaise

Name: Snappers on carrots with saffron mayonnaise
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: some knobs of butter; 1 fresh egg yolks; 2 red snappers; 300 g carrots; 2 tbsp flat-leaf parsley; ½ tsp mustard; 1 dl sunflower oil; 1 tbsp herbal wine vinegar; 1 tsp salt; 2 tsp lemon juice; ½ sachet saffron

Fish Christmas

Total: 50 min. | Active: 20 min.

gluten-free, Low Carb

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Ingredients

for 4 person

Fish
2	red snappers (approx. 900 g each)
1 tsp	salt
300 g	carrots, finely grated
some	knobs of butter

Saffron mayonnaise
1	fresh egg yolk
2 tsp	lemon juice
½ sachet	saffron
1 dl	sunflower oil
1 tbsp	herbal wine vinegar
2 tbsp	flat-leaf parsley, finely chopped
½ tsp	mustard

How it's done

Fish

Rinse the fish (inside and out) in cold water, pat dry, season with salt (inside and out). Place the carrots and fish on a baking tray lined with baking paper. Spread the butter over the top.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Saffron mayonnaise

Beat the egg yolk, mustard, lemon juice and saffron in a bowl using the whisk on a hand mixer, add the oil drop by drop to begin with, then more gradually, stirring constantly. Add the vinegar and parsley. Serve the saffron mayonnaise with the fish.

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