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Recipe of: © Monsieur Cuisine

Haddock on a bed of carrots

MC plus
4 portions
Average difficulty
Ready in: 0:30 h
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 1 unwaxed orange
  • 400 g haddock fillets
  • pepper
  • 600 g carrots
  • 1 tsp butter
  • 1 tsp sugar
  • salt
  • 1 l vegetable stock
  • chopped chives, to garnish


Per portion:

  • calorific value
    611 kj / 146 kcal
  • protein: 20 g
  • carbohydrates: 13 g
  • fat: 2 g
Preparation time
15 min.
Ready in
0:30 h
  1. Grate the orange peel with an orange zester. Separate the segments, removing the membrane and pith from each, and reserve the juice. Drizzle the juice over the fish and sprinkle with the zest and a big pinch of pepper, then set aside to marinate for 10 minutes.
  2. Clean and peel the carrots, then slice them into pieces 5 cm long. Halve any very thick carrots before slicing them. Place the butter and sugar in the blender jug and heat for 2 minutes/110 °C/speed setting 1. Place the carrots in the blender jug and chop for 6 seconds/speed setting 6. Transfer the carrots to the deep steamer basket and sprinkle with ¼ teaspoon of salt.
  3. Sprinkle the fish with ½ teaspoon of salt, then place in the shallow steamer basket with the marinade. Pour the vegetable stock into the blender jug, put the steamer basket on top and cook the carrots and fish using the steamer button/10 minutes. Carefully remove the lid and add the orange segments, then heat using the steamer button/3 minutes. Press the steamer button twice in succession to stop the pre-heating function.
  4. Serve sprinkled with chopped chives and boiled, salted potatoes.


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