Ingredients

• 4 medium-sized sweet carrots
• 4 tblsp cream
• ½ large or 1 medium onion
• 2 small cloves , minced garlic
• 4 tblsp olive oil
• ¼ tsp grated nutmeg
• ¼ cup fino sherry
• ¾ cup fish stock or carrot cooking water
• pinch salt, pepper and sugar
• 1 tsp finely chopped oregano
• 4 fillets fish (John Dory)

Method

1. Peel the carrots. Chop three roughly and simmer them gently in boiling, salted water until tender. Drain, reserving the water. Puree the carrots with the cream and sufficient water to make a smooth sauce. Keep warm.
2. Finely dice the remaining carrot. Very finely dice the onion. Heat the oil in a saucepan and cook the onion and garlic over a very low heat until soft but not coloured.
3. Add the carrot and nutmeg and cook a further 2 minutes.
4. Add the sherry and reduce by half. Add the stock or water and simmer 2 minutes. Season with the salt, pepper and sugar. Add the oregano before serving.
5. Pan-fry the fish in a little butter or oil until just cooked. Divide the diced carrot sauce evenly between 4 plates and place the fish on top. Serve with a good spoonful of carrot puree and vegetables in season.