Steamed Fish with Carrots

Remove the skin from the shallots and cut them in half. Add to soup with mustard seeds and cardamom, cook for 8 min.

Peel carrots, cut very finely into cubes. Add to the clear soup, cook for 2 minutes. Season to taste with vinegar, salt and freshly ground pepper. Add the oil.

Rinse tarragon, shake dry, pluck leaves from stems. Mix into the carrots.

Cut fish fillet into strips about 3 cm wide, cook in lightly salted water for 4 to 5 minutes. Lift out, put on a plate and pour carrot sauce over it while it is still warm.

Serve with fried potatoes or long-grain rice.

Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change! They are also visually a real eye-catcher!

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