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

Ingredient Substitutions

• Instead of Carrots: butternut squash, sweet potato
• Instead of Cabbage (green or red): Napa cabbage, kale
• Instead of Sesame seeds: sunflower seeds, pine nuts
• Instead of Fresh coriander: flat‑leaf parsley, mint
• Instead of Garlic: garlic powder (1 g)
• Instead of Fresh ginger: ground ginger (2 g)
• Instead of Sesame oil: peanut oil, walnut oil
• Instead of Soy sauce: tamari (gluten‑free), fish sauce
• Instead of Cod fillets: haddock fillet, hake fillet
• Instead of Coconut oil: olive oil, sunflower oil
• Instead of Onion: shallot (50 g)
• Instead of Curry powder: garam masala powder, turmeric powder
• Instead of Plant‑based cooking cream: coconut milk (200 ml), soy cream
• Instead of Basmati rice: jasmine rice, quinoa
• Instead of Dark baking chocolate 60‑70 %: milk chocolate (for less bitterness), white chocolate
• Instead of Fleur de sel: sea salt

Equipment Needed

• Steamer pot or steamer basket
• Chef's knife
• Cutting board
• Grater or spiralizer
• Mixing bowl
• Tablespoon (measure)
• Non‑stick pan
• Sauce saucepan
• Rice saucepan
• Immersion blender or food processor
• Microwave
• Wooden spatula
• Colander

Critical Steps — Do Not Skip

• Steaming the carrots
• Cooking the cod
• Preparing the curry sauce
• Melting the chocolate
• Mixing chocolate and carrot purée

Chef Tips from the Video

• Use freshly pressed ginger for a brighter flavor
• Lightly toast sesame seeds before adding for extra crunch
• For even more fragrant rice, add a bay leaf to the cooking water
• Serve the chocolate mousse with a few orange zest strips for a touch of acidity

Troubleshooting

Storage

Refrigerator: Starter and main keep 3‑4 days in airtight containers. Chocolate mousse keeps 2 days refrigerated.

Freezer: Cooked cod and curry sauce can be frozen separately for 2 months. Chocolate mousse freezes for 1 month.

Room temperature: Do not leave preparations at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette and keep it refrigerated until serving
• Steam the carrots the day before and reheat lightly before assembling
• Curry sauce can be made ahead and gently reheated
• Chocolate mousse can be prepared the day before for optimal setting