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RECIPES
| Valor energético | 176,6 Kcal |
| Grasas | 3,60 g |
| de las cuales saturadas | 2,16 g |
| Hidratos de carbono | 30,3 g |
| de los cuales azúcares | 2,34 g |
| Proteínas | 5,18 g |
| Sal | 0,58 g |
| Valor energético | 176,6 Kcal |
| Grasas | 3,60 g |
| de las cuales saturadas | 2,16 g |
| Hidratos de carbono | 30,3 g |
| de los cuales azúcares | 2,34 g |
| Proteínas | 5,18 g |
| Sal | 0,58 g |
Peel and slice carrots into rounds (coins). Melt butter (1 cube per carton of evaporated milk) in a pot. Add one tablespoon (15ml) of flour per cube of butter and stir well. Wash a lemon and finely grate the zest. Set it aside for the final step. Cut the lemon in half and add lemon juice to the sauce; one tablespoon (15ml) of lemon juice per carton of evaporated milk. Place the remaining flour on a plate. Serve the cod with the potatoes, carrots, and sauce. paso 6 Peel and slice carrots into rounds (coins). Melt butter (1 cube per carton of evaporated milk) in a pot. Add one tablespoon (15ml) of flour per cube of butter and stir well. Wash a lemon and finely grate the zest. Set it aside for the final step. Cut the lemon in half and add lemon juice to the sauce; one tablespoon (15ml) of lemon juice per carton of evaporated milk. Place the remaining flour on a plate. Serve the cod with the potatoes, carrots, and sauce. paso 6Cooking step by step
Mise en place:
Bring lightly salted water to a boil.
Add potatoes and boil for 10-15 minutes or until they are tender and can be easily pierced with a fork.
Add carrots during the last 3 minutes of cooking.
Drain and set aside. 
The sauce I:
Add evaporated milk, tarragon, and crumbled stock; half a cube per carton of evaporated milk.
Let it simmer for about 5 minutes. Stir frequently to prevent burning. 
The sauce II:
Season with salt and pepper to taste, and then turn off the heat. If you have extra lemon, you can cut it into wedges for later use. 
The cod:
Season the fish with salt and pepper and coat it with the flour, ensuring all sides are covered.
Melt the remaining butter in a frying pan and fry the fillets for approximately 3 minutes on each side over medium heat, or until fully cooked. 
Your meal:
Finish it with a sprinkle of lemon zest.
If you have an extra lemon wedge, you can use it to squeeze some lemon juice over the fish to taste. 
paso 6
Cooking
step by stepMise en place:
Bring lightly salted water to a boil.
Add potatoes and boil for 10-15 minutes or until they are tender and can be easily pierced with a fork.
Add carrots during the last 3 minutes of cooking.
Drain and set aside. 
The sauce I:
Add evaporated milk, tarragon, and crumbled stock; half a cube per carton of evaporated milk.
Let it simmer for about 5 minutes. Stir frequently to prevent burning. The sauce II:
Season with salt and pepper to taste, and then turn off the heat. If you have extra lemon, you can cut it into wedges for later use. The cod:
Season the fish with salt and pepper and coat it with the flour, ensuring all sides are covered.
Melt the remaining butter in a frying pan and fry the fillets for approximately 3 minutes on each side over medium heat, or until fully cooked. Your meal:
Finish it with a sprinkle of lemon zest.
If you have an extra lemon wedge, you can use it to squeeze some lemon juice over the fish to taste. paso 6
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