30 Min

• 1 lb Carrots, peeled
• 1 ½  cups Chicken or Vegetable Stock
• 1 cup Heavy Cream
• 1/2 Watermelon Radish or Daikon Radish, thinly sliced
• 1 Tbsp Olive Oil
• 2 tsp Balsamic Vinegar
• 2 6oz pieces Cod Filets
• 5 Tbsp Butter
• Sea Salt and Pepper

In saucepan, boil carrots, stock and heavy cream 20 minutes, until carrots are tender. Mash and season with sea salt and pepper, to taste. In bowl, toss sliced radish, oil, and vinegar; season. In skillet, melt butter over medium-high. Season fish; add to skillet. Cook 3 minutes per side, basting with butter until fish is opaque. Transfer to plate. In same skillet, cook sliced radish 2 minutes, until tender. Top carrot mash with fish, and sliced radish.