Directions

To make the dressing, mix all the ingredients in a one-litre bowl using a handheld blender until the mixture thickens.

Cut the pomegranate in half and using a blunt object (e.g. a ladle) hit the pomegranate half from behind so that the seeds fall out. Skewer the washed spinach leaves onto the wooden skewers.

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Peel the carrots and cut them into pieces measuring approx. 2 x 2 cm. Heat olive oil in a saucepan and sweat the carrots in the oil. Season with salt, pepper and sugar and deglaze with the orange juice. Bring the mixture to the boil and keep it boiling until just ⅓ of the liquid is left.

Blend the cornflour with water and thicken the remaining orange juice slightly with it. Add the chopped basil to the carrots.

Meanwhile, season the ling with salt and pepper and fry it over a medium to high heat on both sides in a pan with olive oil for about 5 minutes. To serve, place the carrots and orange sauce in a deep dish. Arrange the fried fish fillet over the carrots.

Marinate the spinach skewers in the pomegranate dressing and stick them in the fish. To finish, sprinkle pomegranate seeds over the dish.

Bon appetit!

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