Vanilla-Scented Turbot with Curry-Glazed Carrots

This dish is my favorite; two luxurious tastes combined to perfection, together with the sweet and pungent carrot. You really don'€™t know which culinary heaven to praise! (If you can't find turbot, halibut is nearly as good.)

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

3 ½ lb. (1,6 kg) turbot, cleaned

1 large vanilla pod

½ cup (a little more than1 dl) white wine

Curry glazed carrots

12 small carrots, approximately

1 ½ pounds (700 g)

1 tbs. sugar

1 tbs. mild curry powder

2 tbs. salted butter

PREPARATION:

• Preheat the oven to 250 Fahrenheit (120 Celsius). Place the fish in a large, ovenproof dish. Cut the vanilla pod in two lengthwise, and, using the backside of the blade of the knife, scrape out the seeds. Repeat on the other half. Using your hands, rub the skin of the fish with the vanilla seeds until covered. Repeat on the other side of the fish. Make sure to get the vanilla seeds covering your fingers onto the fish as well. Cut the scraped pods again, lengthwise, making a total of four strips of pod. Attach two strips to each side of the fish. Pour the white wine into the dish, not on top of the fish, as this will wash of the vanilla. Bake in the oven for half an hour. Check for doneness by poking the fish at its thickest; if the blade comes out warm, the fish is cooked through. (If you are using a larger fish, you should use a cooking thermometer; the fish is done when the core temperature is 140 Fahrenheit (60 Celsius).

• Meanwhile, prepare the carrots. Peel and rinse the carrots and clap them dry with a paper towel. In a large bowl, combine the sugar and the curry and mix well. Add the carrots and toss them in the spice until coated. In a large skillet or sautee pan with a lid, melt the butter over medium heat. When the butter is hot and foamy, but not brown, add the carrots. Turn the heat to low and put the lid on the pan. Stir every now and then and cook until the carrots are tender.