We will need:
Cod Fillet – 3 Pieces.,
Carrots – 3-4 units.,
Butter – 20g,
Mayonnaise – 50 gr,
Grated hard cheese – 100 gr,
Garlic – 3-4 cloves,
A pinch of salt and a little lemon juice for the fillets,
Greens to taste for serving.
Fish under carrots and garlic
Cooking method:
This is my family’s favorite marinade version of fish. I usually fry carrots and fish on a griddle separately. But in the multicooker I decided to combine everything and see what happens.
First, in a bowl I fried grated carrots in butter 5-7 minutes . Add crushed garlic, mayonnaise and grated cheese. The result is orange or orange coat or mush that smells just killer! And right under it I put a raw cod fillet you can take any fish . I closed the lid, selected the program “Oven”, temperature level 2, 25 minutes. The result – the fish is more tender than the pan-seared version. You need less mayonnaise and oil, because all the ingredients will soak in each other’s juices. Now I’ll make it just like that – it’s easier and not too greasy.
What are some creative ways to incorporate fish into dishes that already contain carrots and garlic to enhance their flavor and add a touch of sophistication?
This text seems intriguing, but I’m wondering if it refers to a specific dish or cooking technique. Could anyone clarify what exactly is meant by “fish under carrots and garlic”?
What is the significance of fish being paired with carrots and garlic? Do these ingredients enhance the flavor of the fish or is there a cultural context behind this combination?
This statement about fish under carrots and garlic caught my attention! I’m curious to know if this combination is purely about taste or if there’s any cultural significance or health benefits attached to it. Has anyone tried this dish before? How does it blend flavors and textures to create a unique culinary experience? Any recommendations or personal stories to share?