Ingredients (4 Servings)

  • 1 lemon
  • 4 pieces of cod fillet, each approx. 160 g
  • 2 tbs. clarified butter
  • 800 g carrots
  • 800 g salsify
  • 2 spring onions
  • 2 tbs. butter
  • 150 ml vegetable stock

Nutritional values (per serving)

Calories309 kcal
Fat12 g
Sodium319.0 mg
Carbohydrates14 g
Protein36 g
Phosphorus548 mg
Potassium2 mg
Liquid502 ml


Wash the lemon and cut it in half. Cut off 2 thin slices and juice the rest. 
Baste the fish with 1 tsp. juice, leave for 5 minutes, pat dry and then roast on both sides in the hot clarified butter; then take it out of the pan.
Thoroughly wash the carrots and salsifies, peel them and cut them into strips. 
Blanch the salsifies in boiling salted water for approximately 3 minutes, pour out and drain. Wash the spring onions, clean them and cut them into rings.
Heat the butter in the pan and braise the vegetables lightly in it, pour in the stock and the rest of the lemon juice, put the fish on top and fill with 1/2 lemon slice each and braise for approx. 8 minutes until crisp. Put on a plate and serve.

Nutrition Tips

To reduce the potassium content of the carrots and the salsifies, you can put them in water after cutting them into strips. Further, the amount of lemon juice used can be strongly reduced.