Fried fish with honey roots

Slice the pepper very finely, remove the seeds. Peel the onion, halve and cut into strips. Let butter melt in a wide pan.

Fry the red pepper and onion for 3 minutes on low heat. Spoon half of the pan.

Add the carrot, honey, vinegar, salt to taste and approx. 250 ml water to pan (so that carrots are just under water).

Bring to boil. Boil until the moisture is almost evaporated and the carrots are tender. Boil the rice according to the instructions on the package.

Mix with residual onion mixture, to taste generous pepper and salt. Beat the egg with some water in a deep plate. Mix with flour, paprika, pepper and salt.

Cut the chives finely and stir half the flour. Heat the rest of the butter in a large frying pan. Remove fish through egg and then through flour mixture.

Fry and brown in about 6 minutes. Stir in remaining chives through the rice. Put the fried fish on plates. Spoon the carrots and rice next to them.