Cod fillet under a herb crust with fried carrots – Steam Aerofryer





carrots 1 bunch
fresh ginger 2 inches
cod fillet 300 grams
dash of olive oil
spring onion (cut into rings) 1 stalk
freshly ground pepper

ingredients for the herb crust

soft butter 2 tbsp.
breadcrumbs (or panko) 2 tbsp.
mustard 1 tsp.
chopped parsley 2 sprigs


  1. Start making the herb crust. To do this, put all the ingredients in the food processor and turn until smooth. Season lightly with freshly ground pepper and salt if necessary.
  2. Scoop the mixture onto a sheet of baking paper, put a second sheet of baking paper on top and roll out thinly with the help of a rolling pin. Put it in the freezer or refrigerator until further use so that it can become firm.
  3. Peel the carrots, but keep some of the leaves. Cut the carrots in half lengthwise and quarter the thicker carrots. Just wash them under the tap and let it drain.
  4. Fill the water tank and place the steam grid in the drawer.
  5. Distribute the carrots over the steam grid.
  6. Peel and finely chop the ginger, sprinkle it over the carrots and drizzle with a little olive oil. Season with salt and pepper.
  7. Steam the carrots at 100 degrees Celsius for 8 minutes.
  8. Open the tray, place the cod fillet on the carrots and season lightly with a drop of olive oil, pepper and salt.
  9. Place the drawer back in the appliance and steam for another 3 minutes.
  10. Remove the drawer. Cut the herb crust the same size as the cod fillet and carefully remove from the baking paper. Place on the cod fillet.
  11. Place the drawer in the appliance and roast everything at 200 degrees Celsius for 5 minutes.
  12. Tress the carrots on a platter and carefully place the cod fillet with the crispy crust on top.
  13. Finally sprinkle with some finely chopped spring onion.

Enjoy your meal!

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