Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g cod fillet (s)
- 1 lemon (s), add the juice
- 600 g carrot (s)
- 1 bunch spring onion (s)
- 20 g butter or mararine
- 2 tablespoon curry
- 0.25 liter ¼ vegetable stock
- 200 g sour cream
- 300 g peas, frozen
- Sauce thickener, lighter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillet, pat dry and cut into large cubes. Drizzle with lemon juice.
- Clean and wash the carrots and spring onions. Cut both into small pieces. Sauté the carrots in the hot fat, add the curry powder and sauté briefly. Deglaze with broth and cook for 5 minutes, add sour cream and stir in.
- Add spring onions and peas. Place the fish cubes on top, cover and cook for 10 minutes. Season with salt and pepper and thicken a little sauce thickener.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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