BAKED COD WITH CAVIAR AND PURÉE OF CARROTS

Caviar at your discretion

4 pce. of brosme without skin and bones
a little butter
at little (fish fond)

Purée
4 carrots boiled till tender
2 dinner spoons of butter
2 dinner spoons of Curry



Procedure

Purée:
Blend the carrots with a little water
Melt the butter and brown the Curry in this
Add the purée of carrot and mix
Keep warm

The fish:
Put butter(-)fond in an ovenproof dis (casserole) andd place the fish on it.
Put the (casserole) in the oven with alu foil on top bake for 10 minutes.

Serve the purée of carrots on 4 plates and top it with the fish and place caviar on this.