Easy to pack and perfect as credits for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Ingredients

2 char (0.66 lbs. each),
14 baby carrots,
6 ¾ tablespoons vegetable bouillon,
2 tablespoons spoons fir honey (or acacia honey),
1 drop lemon juice,
13 tablespoons + 7 tablespoons butter,
sea salt (Fleur de sel),
pepper,
salt

Preparation Instructions

Prepare the fish by gutting them, removing the gills, cutting off the fins, and washing them; use care, however, since the meat is fragile. Pat dry. Salt the fish on the inside and outside. Peel the baby carrots. Melt 13 tablespoons of butter in a small fish dish or oval pan. When the butter begins to foam, place the fish on top and cook each side for 3 minutes. The butter must not color itself. Wrap the fish in aluminum and close it hermetically. Continue cooking for about 5 minutes. In the meantime, place the carrots in a saucepan and cover with boiling water (to about 3 times their height). Add 1 soup spoon of fir honey and the sea salt. Place a lid on the pan and cook for about 6 minutes. Boil the vegetable bouillon with 1 drop of lemon juice, 7 tablespoons of butter, salt, and pepper. Remove from the heat once it boils. Stir. If the sauce is not sufficiently syrupy, place it on the heat again and stir for 1 to 2 minutes. Adjust the seasoning. Check the doneness of the fish by poking them just behind their heads with a pointed knife (at the height of the main bone). If this part is hot, the fish is done. Place the fish on serving dishes. Place the carrots around the fish. Pour a few drops of fir honey over the carrots. Sprinkle with pepper and cover the bottom of the dish with the butter emulsion and vegetable gravy.