Monkfish on Saffron Carrots

Peel the carrots. First cut lengthwise about 1/2 cm wide strips, then about 3 cm long pieces.

2) In a medium frying pan, melt the butter. Sauté the carrots in it. Stir in the soup and saffron and add the cream. Cook the carrots for 5 minutes with the lid closed, then open for another 5-8 minutes, 2/3 of the cooking liquid should boil.

3) Remove the monkfish medallions left and right of the thick middle bone. Sprinkle with the juice of one lemon and season with salt and pepper. Put the flour in a sieve and dust the fish pieces sparingly on both sides.

4) Heat the clarified butter in a frying pan. Roast the monkfish medallions in it on both sides for 2-3 minutes.

5) In the meantime, roughly chop the chervil. Mix into the saffron ruffles. Arrange on a platter and place the fried fish on top of it.

This vegetable, which is also attractive in color, goes well not only with fish, but also with roasted or grilled chicken breasts.

Preparation: 25 min

Tip: Instead of clarified butter, you can also use butter in most cases.

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