Fried plaice with orange purée

Clean the carrots and cut them into pieces. Fry the roots in approx. 10 minutes in pan with little water and salt. Meanwhile, scrape together flour, curry powder, salt and pepper on the plate. Dab off the grain fillets in half and mix with flour mixture. Preheat four plates. Heat butter in large frying pan. Fry fillets (in portions) brown and cooked for about 6 minutes, turning halfway. Meanwhile, drain roots and mash them into coarse mash. Ginger powder and ketoembar and season with salt and pepper.

Create carrot puree in the middle of hot plates. Apply scholfilets. Carefully cut the coriander on top. Serve with pappadums.