Cod with fennel mashed and curry

07967 COD with fennel mashed CURRY INGREDIENTS for 4 PEOPLE 2 tablespoons of olive oil, 4 slices of fresh cod (150 g each), fennel, 3 500 g of potatoes, 25 g butter, 30 cl vegetable broth, 2 tablespoons curry powder, 2 carrots, 2 onions, 3 tablespoons olive oil, 15 cl of white wine, Muscat type 2 tablespoons chopped onions, salt, pepper and any blade of grass of fennel.

Remove the exterior of fennel.

Wash and slice into rings.

Peel the potatoes and cut them in two.

In a saucepan, heat the butter and cook over low heat for about fennel 5 minutes.

Add potatoes, broth, half of curry, pepper and season with salt.

Let braise the vegetables for about 1 hour on low heat and cover pan.

Rinse the carrots, peel them and cut them into rings.

Peel and cut the onions.

In a pan with high edges, heat the oil and sauté the onions over medium heat; Add the carrots, white wine that will evaporate and the remaining curry powder.

Cook these vegetables to low heat and cover pan for about 30 minutes.

Meanwhile, Preheat oven to 210 øC.

When cooked, remove the potatoes and fennel from saucepan and mash coarsely with a food mill or a potato masher and add salt.

Then add the carrots with onions.

Heat for 5 minutes, stir over low heat.

Passed the cod slices in oil, salandoli and pepandoli: let them Brown in a pan over high heat for about 4 minutes on both sides.

Spread mashed vegetables in a serving dish, sprinkle the chopped spring onions and arrange the slices of fish.

Serve immediately.