INGREDIENTS

Cup:

• Water

Oval Bowl:

• 1 yellow kiwi

• 1 tangerine

Bowl:

• 100 g carrot

• 100 ml (3/8 cup) vegetable stock

• 100 ml (3/8 cup) orange juice

• 1 pinch turmeric

• salt, pepper

• 1 tsp olive oil

Plate:

• 80 g cod or pollack

• 30 g (1/4 cup) fl our

• 1 egg

• 60 g (1/2 cup) breadcrumbs

• 70 g cauliflower

• 1 yellow tomato

• 100 ml (1/2 cup) sunfl ower oil

• salt

HOW TO MAKE IT

Oval bowl:

Peel the kiwi and cut into slices. Peel the tangerine and divide into individual segments. Fill the tangerine and kiwi slices into the oval bowl.

Bowl:

Peel the carrot and cut into small cubes. Bring the vegetable stock, orange juice and turmeric with the carrot cubes to the boil in a saucepan and simmer for approx. 5 minutes over medium heat until the carrots are soft . Blend the soup, season with salt, pepper and olive oil and pour into the soup bowl.

Plate:

Wash the cod under cold running water and pat dry, cut into cubes and season lightly with salt. Beat the egg in a bowl, put the fl our on a plate, put the breadcrumbs in a bowl. Heat the sunfl ower oil in a small saucepan. Dredge the fi sh cubes fi rst in fl our, then dip in egg and then in breadcrumbs until the cubes are completely covered with breadcrumbs. Fry the fi sh cubes in the hot sunfl ower oil until golden brown on all sides and drain on a kitchen towel. Wash the caulifl ower and divide into small fl orets. Boil in salted water until tender. Wash the tomato, cut in half, remove the stalk, slice and fan on the plate. Arrange the cubes of baked fi sh with the caulifl ower decoratively on the plate.

TIP

Enjoy :)