1 In a sauté pan, add a good piece of butter, then pour in your carrots and sweat covered for 5 minutes, then salt and pepper, then moisten with your orange juice, add 15cl (0.6 cup) of water and the combava zest.
2 Meanwhile prepare your fish fillets
Place them on your cutting board, salt and pepper them, then pass them through the flour, beaten egg, and finally through the Parmesan then into the refrigerator until your carrots are cooked.
3 Drain your carrots and reduce the juice by half, then put them back in this cooking, cover and turn off your heat.
4 In a pan pour a good dash of olive oil and a knob of butter, then when it is very hot roast your fillets 5 minutes on each side.
5 Arrange harmoniously on a beautiful hot plate your fillet in the center and on each side carrots and peppers.
And as our role is to introduce you to beautiful products from creative producers, I therefore present to you my friend Isabelle Ainistadi jam maker based in the Landes and who for example with her Blood Orange Nectarine jam with Combava which you can use in this recipe won the Bronze medal at the World Championships in 2021.
www.ohpalaisdisa.fr
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