Hake with carrots and curry sauce

HAKE with 2_07341 CARROTS in CURRY SAUCE INGREDIENTS for 4 PEOPLE 4 slices of hake (approx 800 g), 50 g shallots, 80 g of butter, 1 glass white wine, 1/2 fish nut, a spoonful of curry, 200 g of carrots, a spoon of olive oil, 2 tablespoons of lemon juice, a sprig of parsley, ground white pepper, 2 teaspoons of salt, a pinch of salt.

Scrape the skin of the fish slices with a small knife.

Wash them in cold water, drain them and dry them.

Place on a dish, in a single layer.

Sprinkle the pretzels and pepateli.

Sprinkled with a little olive oil and cover with aluminum foil.

Check and scrape carrots.

Wash and dry them with kitchen paper.

Divide them in half lengthways.

Place each half cut side on the cutting board.

Cut each half carrot into two parts and each part into sticks 4-5 mm high.

Bring to a boil 2 litres of water and add salt with coarse salt.

Pour the carrot sticks and place on pan the dish with the fish.

Cook for about 20 minutes, then drain the carrots in a colander.

Peel the shallots, wash them, dry them.

Mince finely.

Pour into a pan, add the wine and 1/2 cup of boiling water, where you will loose the nut.

Add the curry powder, lemon juice and salt.

Bring to a boil, let evaporate the liquid to half to high flame.

Add the cold butter, stirring quickly with a wooden spoon.

Continue to mount for a minute.

Arrange the slices of hake on a serving dish.

Pour the sauce around, arranged in a radial pattern of carrot sticks and sprinkle with chopped parsley leaves with scissors.

Serve.