Steamed victoria perch with Rainbow Carrots


Ingredients to serve 4:

600g Ardo Rainbow Carrots
4 pieces of victoria perch approx. 180g
1 teaspoon Ardo coriander
1 teaspoon Ardo shallots
1 tablespoon nut oil
2 tablespoons olive oil
100ml reduced shellfish stock
1 tablespoon Balsamic vinegar
pepper and salt


Nuts, Crustaceans, Fish


  1. Steam the rainbow carrots until al dente, mix with coriander, herbs and salt and pepper and keep it all warm.
  2. Mix the nut oil, the olive oil, the stock from the shellfish and the Balsamic vinegar with herbs, salt and pepper. Warm this up to become a warm vinaigrette.
  3. Season and steam the fish then serve it on a bed of rainbow carrots.
  4. Spoon the warm vinaigrette over the fish and finish off with a sprinkling of green herbs.
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