for 4 person

Fish

1 tbsp	lime juice
2 tbsp	dark soy sauce
2 tbsp	chervil, roughly chopped
500 g	lemon sole fillets
a little	oil for frying

Carrots

½ tbsp	butter
600 g	carrots, cut diagonally into slices approx. 3 mm thick
1 bunch	spring onions, onions finely sliced, greens set aside
1 tsp	cane sugar
3 cm	ginger, finely grated (approx. 1 tbsp)
1 dl	coconut milk
½ dl	water
¾ tsp	salt

How it's done

Fish

To make the marinade, combine the lime juice, soy sauce and chervil and mix well. Coat the fish fillets with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the fish fillets from the marinade and pat dry. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish fillets in batches for approx. 1 1/2 mins. on each side, keep warm.

Carrots

Heat the oil. Sauté the carrots for approx. 3 mins. Add the onions and sauté briefly. Add the sugar and ginger, briefly continue cooking. Mix the coconut milk and water well, pour into the pan, bring to the boil and reduce the heat. Cover the carrots and simmer for approx. 15 mins. Slice the reserved onion greens diagonally into strips approx. 5 mm wide, add to the pan and finish cooking, uncovered, for approx. 5 mins. Season the ginger carrots with salt.

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