Carrot mashed potatoes with cod and herb sauce

Name: carrot mashed potatoes with cod and herb sauce
Total time: 35 min
Yield: 4
Ingredients: 750 gram winter carrot; 4 broken cod fillet; 2 tablespoon lemon juice; 6 tablespoon flour; 6 tablespoon olive oil; 1 onion; 2 toes garlic; 3 tablespoon parsley; 3 tablespoon fresh basil; 150 ml dry white wine; 4 tablespoon Aioli

Ingredients

Directions

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