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A small dish full to delight his taste buds from 1 year.
- 50 g of fish fillet
- 1 C. tablespoon of milk
- the juice of 1/2 orange
- 1 C. flour
- 2 hazelnuts butter
- 1 drop of oil
- 100 g of young carrots
- 1 pinch of salt.
Peel the carrots, wash them and cut them into strips with a thrifty knife. Cook them 10 minutes steaming. Meanwhile, pass the fish fillet in the milk, then in the flour. Cook in a pan in the oil with 1 knob of butter, 2 to 3 minutes on each side over low heat. Take the fish out of the skimmer and wipe the greasy pan with paper towels. Put the fish back in the pan. Sprinkle with orange juice. Let it warm for 2 minutes and serve with the buttered carrots.