Carrot Menu: Starter, Main and Dessert

Ingredients

• 400 g Carrots (peeled and grated or sliced into ribbons)
• 200 g Cabbage (green or red) (thinly sliced)
• 30 g Sesame seeds (lightly toasted)
• 20 g Fresh coriander (chopped)
• 2 gousses Garlic (pressed)
• 10 g Fresh ginger (pressed)
• 60 ml Sesame oil (virgin, for the vinaigrette)
• 60 ml Soy sauce (light soy type)
• 600 g Cod fillets (cut into 150 g portions)
• 15 ml Coconut oil (for cooking the fish)
• 100 g Onion (thinly sliced)
• 5 g Curry powder (1 tsp)
• 200 ml Plant‑based cooking cream (soy or oat type)
• 200 g Basmati rice (dry)
• 200 g Dark baking chocolate 60‑70 % (cut into pieces)
• 1 pincée Fleur de sel (for the dessert)

Instructions

1. Prepare the carrots

   Peel the carrots, cut them into sticks or ribbons using a grater/spiralizer, then place them in the steamer basket.

   Time: PT10M

2. Steam the carrots

   Steam the carrots for 25 minutes until tender but still slightly firm.

   Time: PT25M

   Temperature: 100°C

3. Prepare the Asian vinaigrette

   In a bowl, mix 4 tablespoons sesame oil, 4 tablespoons soy sauce, the pressed garlic and pressed ginger. Emulsify until a homogeneous sauce is obtained.

   Time: PT5M

4. Assemble the starter

   Combine the cooked carrots, sliced cabbage, chopped coriander and sesame seeds in a mixing bowl. Pour the vinaigrette, mix well and set aside.

   Time: PT5M

5. Cook the cod

   Heat 1 tablespoon coconut oil in a pan over medium heat. Add the cod fillets, season with pepper and cook 4‑5 minutes each side until opaque and easily flake.

   Time: PT10M

   Temperature: 180°C

6. Prepare the curry sauce

   In a saucepan, sauté the sliced onion with a drizzle of oil until translucent. Add the curry powder, remaining garlic and ginger, then stir in the plant‑based cream. Simmer 5‑7 minutes until thickened.

   Time: PT10M

   Temperature: 90°C

7. Incorporate the carrots into the sauce

   Add the reserved cooked carrots to the curry sauce, gently mix to coat them.

   Time: PT5M

8. Cook the basmati rice

   Rinse the basmati rice under cold water, then cook it in a saucepan with 1.5 times its volume of water for 12‑15 minutes over low heat, cover and let rest 5 minutes.

   Time: PT20M

   Temperature: 95°C

9. Plate the main course

   Place the basmati rice on plates, add the carrot curry, lay the cod fillets and drizzle with sauce. Garnish with sesame seeds, coriander and a turn of pepper.

   Time: PT5M

10. Melt the chocolate

    Put the dark chocolate pieces in a microwave‑safe bowl and heat 2 times 1 minute, stirring between the two, until completely melted.

    Time: PT2M

11. Prepare the carrot purée

    Blend the remaining cooked carrots (about 200 g) with an immersion blender until smooth purée is obtained.

    Time: PT5M

12. Mix chocolate and purée

    Fold the melted chocolate into the carrot purée, add a pinch of fleur de sel and mix until a homogeneous mousse is achieved.

    Time: PT3M

13. Chill

    Pour the mousse into small bowls and refrigerate for at least 30 minutes before serving.

    Time: PT30M

    Temperature: 4°C

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

8 g