Our recipes

Ingredients

• For 2 persons:
• 2 pieces cod fillets
• 200g carrots
• 1/2 onion
• 1 piece ginger 15g
• 1 tbsp oil
• Curry powder
• salt & pepper
• 100ml cooking cream
• 100ml apple juice
• 225g frozen spinach leaves
• 100g basmati rice
• 1 tbsp flour
• 2 stalks Thai basil
• 1 lime

Preparation

Peel, wash and slice the carrots. Peel and grate the ginger. Cut the onions into thin slices. Heat the oil in a coated pan and fry the carrots, onions and ginger for 2 min. Then briefly sauté 1-2 tsp curry powder. Deglaze the vegetables with apple juice and cream. Add the frozen spinach and simmer, covered, for 12-15 min. In the meantime, cook the rice according to the instructions on the packet.

Wash the defrosted cod fillets, dry them, season with salt and pepper and toss them in the flour. Then heat with 1 tbsp oil in a pan and fry for 3 min on each side.

Wash, dry and chop the basil. Squeeze the lime and add both to the curry. Season the curry to taste and serve with the fish and rice.