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Carrot mashed potatoes with cod and herb sauce
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Ingredients
Directions
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Peel the carrots with a peeler and then scrape them with the peeler into long thin strips of two cm wide.
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Rub the cod with salt, pepper and lemon juice and roll the fillets through the flour.
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Shake off the excess flour.
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Heat half of the olive oil in a frying pan.
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Bake the cod fillets in nice brown and cooked for 8 minutes, turning them halfway.
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Meanwhile, cook the carrot parsley in a pan with plenty of boiling water with salt in four minutes until al dente.
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Heat the rest of the olive oil in a skillet and gently fry the onion and garlic.
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Stir in the parsley and basil and pour the wine.
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Heat for three minutes while stirring until it becomes a nice sauce.
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Drain the carrot in a colander and carrot the strips through the sauce.
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Divide the pappardelle over warm deep plates and put the cod on it.
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Spoon the aioli on the cod.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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