Category: Cooking for children

Child favourite recipes

Oat florentine and how to adapt it

I based this nuts and oat florentine on oats and on a variety of nuts. There is lots of space for accommodation around your taste.

Florentine cereal bar

Those tips were posted in a post I placed on this blog and you may not have seen them. Consider them, they are convenient. Now feel free to add other ingredients than oats to your base, for example you can add silvered almonds or corn flakes.

Tip 1 – the “glue” of your oat florentine

In the end, I realised it doesn’t matter too much what you want in it, it is important to make sure you have a good “glue”.  I looked at a number of recipes for that binding mix and opted for my own made with simple ingredients (butter, honey and brown sugar), so no glucose syrup or other fancy items.

Tip 2 – you need salt in your florentine

One thing I did wrong was having a little too much salt. So put salt but go slowly, once added you can’t remove it

Tip 3 – solid ingredients: let yourself go! There are no limitations there. You need to think of the flavours you are combining together, this is crucial but not too hard. if not sure, stick to a few nuts, seeds or dry fruits in addition to the oats.

Mine was a little extravagant as I went through the pantry nuts jars: brazil nuts (cut), shredded coconut, pepitas, walnuts, roasted hazelnuts, macadamia pieces. And some dry cranberries.

Now for he new tips:

Tip 4 – bake your florentine until nice and brown, do not hesitate to go to a nice coloured brown as it means the florentine will be more solid. The caramel is what binds the ingredients together. If it is too light, it will not hold.

Tip 5 – the slice shape is so much easier to handle, but the florentine round shape is pretty.  My round shapes are enormous, too big really but fun!

Ingredients:
  • 250 g of rolled oats
  • 175 g of brazil nuts, cut in pieces
  • 50 g of shredded coconut
  • 100 g of pepitas
  • 100 g of walnuts broken
  • 150 g of roasted hazelnuts, cut in pieces (quarter size roughly)
  • 100 g of macadamia, also cut in pieces
  • 1 tsp of salt
  • Wet mix:
    • 100 g of melted butter
    • 120 g of honey (you may need to heat up the honey if it is solidified)
    • 150 g of brown sugar (or up to 200g if you like them quite sweet)
  • 180 g of dark cooking chocolate gently melted for the top
Method:
  1. Preheat the oven to 170°C.  Line a baking tray or slice tray with baking paper.
  2. Prepare the dry ingredients in a bowl and mix them.  Prepare the wet ingredients in another bowl.
  3. Mix dry and wet ingredients.
  4. if using a slice tin, press the mix to a thickness of 1.5 cm to 2 cm. If doing florentines, use a tablespoon of mix minimum and press down to a 1.5cm thick disc.  The width will depend on the amount of mix.
  5. Bake in the middle of your oven for 1/2h to 40 minutes until nicely brown (the time will depend on your oven)
    Florentine cereal bar
  6. Cool down before covering with melted chocolate. If doing a slice, cut when the chocolate has almost hardened.

Florentine cereal bar

 

The giant choc chip cookie

The recipe for the giant choc chip cookie kept coming back on a Facebook cooking group. So I gave it a go. The recipe is from a French blogger Claire au Matcha.

Of course, this is very successful with children! Imagine, a giant cookie! I must say the first time I baked it I was quite excited also.

cookie geant

chip choc cookie cake

Ingredients:

For the giant choc chip cookie you will need a cake tin 20 cm wide, buttered and floured.

  • 180 g of plain flour
  • 1 tsp of baking powder
  • 180 g of brown sugar
  • 120 g of soft butter (must be soft, not melted).  Apparently, you could also use margarine according to the initial author.
  • 1 pinch of salt (omit if using salted butter)
  • 1 egg
  • 80 g of dark chocolate chopped in 1/2 cm pieces
  • For the top, 100 g of milk chocolate chopped into pieces (you can use dark chocolate if you prefer)

Note: I find the recipe a bit too sweet as such, bring the sugar down to 160 g or use dark chocolate which is not as sweet

Method
  1. Butter and flour the baking tin
  2. Preheat the oven to 180°C
  3. Cream together the soft butter and brown sugar, add the egg and mix well
  4. Add together the flour, salt, baking powder and 80 g of chocolate. Mix only until combined. The dough is rather compact, don’t worry.
  5. Transfer the dough into the tin and spread. Place the 100 g of chocolate over the top and gently push down a bit.
  6. Bake for 25 min or until golden brown (like a cookie).
  7. Turn over on a cooling rack, then on a dish.

Cookies and cream ice-cream

This is a very simple recipe for cookies and cream ice-cream.  Mix and freeze! It is very important all your ingredients be cold to start with if you want to churn it on the day. If you have time, mix the ingredients (see recipe) and churn it the next day. I didn’t invent this cookies and cream ice-cream recipe, it comes from “Chew Out Loud“, here adapted for metric measures.

Note that I use an ice cream machine for making my ice-cream.

Makes about a one litre container.

Ingredients
  • 250 ml (1 cup) whole milk
  • 150 g (3/4 cup) of caster sugar
  • 500 mL of thickened cream (2 cups)
  • 2 tsp pure vanilla extract
  • 1 cup coarsely chopped Oreos

Note: this is quite sweet, you can reduce the sugar to 100 or 120g if you prefer it a little less sweet (I wouldn’tgo lower)

Method:
  1. In a large bowl combine together with a whisk, the milk, the cream, the vanilla and the sugar. Mexi well. Check the vanilla level for taste, adding a little bit if desired.
  2. If you have been using cold dairy ingredients, you can churn it straight away, else, allow it to cool down overnight in the fridge and churn the following day.
  3. Once churned (use your machine instruction), roughly cut the Oreos into small pieces (5 mm to 1 cm) and while transferring to the ice-cream container, mix the Oreos through. Make sure to keep a few of the broken cookies for the top!

Salted chocolate and walnut caramel slice

This salted chocolate and walnut caramel slice is adapted from Delicious magazine.   The slices taste amazing. Since they are quite filling, there is here for a fair number of serves. I made mine in a  20×30 cm slice tray.  The recipe originally called for a 23 x 23 cm tray.

There are a few steps to make the salted chocolate caramel slice but all are pretty easy. To make it even easier, I advise using the caramel version of sweet condensed milk.

Barre choco caramel

Ingredients:

BASE

  • 220 g plain flour
  • 50 g  icing sugar, sifted
  • 180 g unsalted butter, melted, cooled slightly

FILLING

  • 380 g sweetened caramel condensed milk (this is the volume of a can of condensed milk in Australia)
  • 50 g dark  brown sugar
  • 100 g dark corn syrup or glucose syrup
  • 100 g unsalted butter
  • 1/4 tsp fine sea salt
  • one teaspoon worth of good quality vanilla extract

TOP

  • 200 g dark 70% cooking chocolate
  • 15 g unsalted butter
  • 40 g roasted walnuts (roast them 15 minutes in a 160°C oven)
  • 1 tsp sea salt flakes (if using a 23×23 cm tin, you will need to use slightly less)
Method
  1. Preheat the oven to 160°C. Grease the base and sides of the slice tin and line with baking paper.
  2. Place the flour, icing sugar and 1⁄4 tsp salt flakes in a heatproof bowl and stir to combine. Add the melted butter and mix with your hands to form a sticky paste. Press the mixture into the prepared pan and smooth out with an offset spatula.
  3. Bake for 30-40 minutes until the base is golden. If any bubbles form under the base while baking, use a skewer to gently deflate them.
  4. Now, for the caramel filling, place all the ingredients in a large heatproof bowl. Place the bowl on top of a saucepan of gently simmering water, stirring well occasionally, until the butter has fully melted and emulsified. The consistency should be thick and gloopy and the colour just a shade darker. Set aside at room temperature. As soon as the base is ready, remove from the oven and immediately pour the caramel filling over the top.
  5. Reduce the oven to 120°C. Return the filled base to the oven and bake for 20 minutes or so. If it starts to brown too quickly, reduce the oven slightly and continue to bake. When cooked, the middle will feel set and a little rubbery and the sides should be starting to blister and turn light brown. Remove and leave to cool for 1-2 hours at room temperature.

    Tip – it is important to place the slice at the bottom of the oven at this stage, it allows cooking while avoiding the top to brown and darken too quickly.

  6. It is now time to prepare the topping.  Melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Stir thoroughly then pour it over the top of the caramel. Smooth lightly with an offset spatula or tilt the pan to distribute the chocolate. Crush the walnuts with your hands and sprinkle over the top with the salt flakes.
  7. Leave to cool a little.  It should be fully set after an hour (this depends on the temperature of your kitchen as well). This salted chocolate caramel slice keeps in an air-tight container for a week.

Barre choco caramel

Roasted almond and chocolate slice

This roasted almond and chocolate slice is very easy to make and quick. The difference from the more frequent almond cake base is the amazing aroma that comes from having toasted carefully the almond meal!

You will need a 20 x 20 cm slice tin or brownie tin for this slice.

Ingredients:
  • 180 g of caster sugar
  • 4 large eggs (that means from a box of 12 eggs weighting 700 g min)
  • 200 g of  almond meal
  • A few drops of good vanilla extract
  • 100 g of melted butter (I use salted butter, the choice is yours)
  • Chocolate top: 150 g of dark chocolate and 70 g of butter
Method:
  1. Heat up the oven to 170°C.
  2. Place the almond meal in a large thick based frypan on medium to high heat (no need for anything else!).  While constantly moving the almond meal around slowly with a wooden spoon or wooden spatula, allow it to toast to a nice golden brown. Remove from the heat when you reach the colour and immediately transfer to a bowl (else the almond meal will further darken). Careful, this is hot.
  3. In a food mixer with the whisk (or by hand with a wide whisk!), whisk together sugar and eggs until light and fluffy like a mousse.
  4. Add the vanilla extract.
  5. Slow down the speed of the mixer if using one. Add the melted butter. Then add the roasted almond meal once it has cooled down.
  6. Line the tray with baking paper (use a bit of butter to help it stick well on the sides). Pour the bottom mix into the slice tin.
  7. Bake until light brown (you can insert a skewer to check or simply press the top of the base with the tip of your fingers, it will slightly spring back). Remove from the oven. Leave in the tray.
  8. Melt the chocolate and  70 g of butter. Once melted, mix until smooth, then pour over the base and use a spatula to spread across the base.
  9. Leave to cool until set. If you are short of time, place the tray in the freezer for 20 minutes.
  10. Cut into slices.  The slices keep well for a few days in an air-tight container. Do not refrigerate.

barre amande et chocolat

Gateau battu

The gateau battu is a local specialty from the Somme area. Apparently it originated from the township of Abbeville, a place not far from where I grew up.  My mother always said that it was a good cake to use the extra eggs you may have. Assuming you have hens and up and downs of egg supplies!

The gateau battu tastes a little bit like a brioche, not as sweet and not as buttery.  It is great for mid afternoon tea (especially for the kids!) or at breakfast, toasted or not with a little jam. This cake is much less work than a brioche and quite easy to do. You will need a special tin for it.

The cake’s name has been translated to “whipped cake”.  As you will see on my photos, I cut slices, while traditionally it is to be cut from top to bottom.

Preparation time: about 20 minutes, rising : up to 2 hours, cooking : 20 minutes

Ingredients:
  •  4 egg yolks
  • 1 egg white
  • 150 g flour
  • 25 g white caster sugar
  • 15 g of fresh yeast or 7 g of dry yeast
  • 100 g of butter
  • 1/4 glass of cognac (or milk)
Method:

If you have a dough mixer, use it, it is always easier. If not, use a large bowl.

  1. Place the flour in a bowl and make a well in the middle (i.e. a hole). If using dry yeast, add it and mix it to the flour now (then make the well).
  2. Add in the well, the melted butter, sugar, cognac or milk, and a pinch of salt (omit is using salted butter)
  3. Dilute the fresh yeast in warmlike water and add to the well.
  4. Add the egg yolks
  5. Mix the dough slightly for a minute or so.
  6. Beat the white to snow and add the eggwhite to the mix.  If using the dough mixer, mix until the dough forms a smooth dough and separate from the wall of the bowl.  If mixing by hand either use a “pull the dough and punch in the middle technique” or pour the dough on the work bench and knead it for about 10 minutes or until it forms a nice smooth dough which doesn’t stick to your fingers.
    Tip: it is quite a wet dough and will not have the strength a brioche dough would have.
  7. Butter and flour the tin.  Place the dough in it and allow to rise until it reaches the top (a bit more than double).
  8. Heat the oven to 170°C. Brush the top with egg yolk wash (a yolk beaten with a tablespoon of water).

gateau battu et confiture gateau battu Picardie gateau battu Picardiegateau battu Picardie gateau battu et confiture

 

Churros

Churros, what a treat! If only I had come across a churros recipe before, we would have adopted this staple a long time ago in our home.

Churros breadNbutterkids

In Australia, you can find churros at some specialised cafe. It will cost you an arm and a leg. My advice: make them home, it is really simple and super cheap! Churros originate somewhere in the Iberian Peninsula (Spain & Portugal).  They were brought in every port around the world by the Spanish.

Churros breadNbutterkids

Churros are made from a dough made over the stove consisting essentially of water, butter, egg and flour. The making bears strong similarity to choux pastry, however requires less elbow oil! Churros dough is then put in a piping bag with a star tip at the bottom. A good squeeze and hop it goes in the oil for cooking!

You can use a deep fry pan if you do not have an oil deep fryer.  I got mine, which is quite small, some years ago from Aldi.  It is fine for a small family.

This recipe is adapted from Cooking Classy, a US food blogger.

Makes the quantity on the photo, about 15.

Ingredients:
  • 250 mL of water (1 cup)
  • 55 g  of unsalted butter, diced into small cubes (tip: if you only have salted butter, this is fine, just omit the salt)
  • 1 tbsp of white sugar
  • 1/4 tsp of salt
  • 150 g of plain flour (1 cup)
  • 1 large egg
  • 1/2 tsp vanilla extract

You will also need:

  • A star shape piping tip, piping bag and coupler
    Note: you can do without the coupler if using a plastic disposable bag, you may have to reset your bag a few times. The dough is quite stiff and under the pushing pressure the bag tends to pop out or break.  I now use the coupler. 
  • Vegetable oil, for frying (I use sunflower oil, it is more suited for high temperature)
  • Icing sugar (about 50 g)
  • 1/4 tsp of cinnamon powder
  • 60 g of dark chocolate to be melted with 2 tbsp of milk and 15 g of butter
Method:
  1. Place the butter, salt, sugar and water in a saucepan and bring to the boil. Stir in the vanilla extract.
  2. Remove from the heat and add the flour all at once . You should use a wooden spoon here.  Mix until a tough dough is formed.  Allow to cool down for 5 minutes or so (to avoid the egg cooking directly when adding it).
  3. Add the egg and mix well with a wooden soon until fully absorbed.
  4. Heat up your deep fryer or vegetable oil in a thick bottom based deep frypan or saucepan.
    Tip: If not using a fryer, you will know the oil is ready if you insert a drop of dough in it and it starts sizzling around it. 
  5. Place your dough in a piping bag.  Start piping over the workbench and transferring to the oil or piping straight in the oil (whichever you feel safe doing) length of dough 10 cm long or so.  Some will bend naturally when falling over the previous ones.   You will certainly need two to three batches of frying to avoid the pieces stuck on each others.
  6. When the right colour is obtained remove from the oil and drain on paper towels.
  7. Mix the icing sugar and cinnamon together, either use a small mesh colander to dust over the churros or toss the whole in a large bowl.
  8. Serve with the hot chocolate sauce.

Churros breadNbutterkids

Meatballs in tomato sauce

Use this recipe of meatballs in tomato sauce as a base for meatballs recipes.  What is important is to bring up the flavours with the meat. This recipe is easy and can be done with children.

Serve it with pasta or rice or a green salad.

Serves 4.

Ingredients
  • 500 g mince meat (beef, you can use a combination or other meats)
  • 3 large garlic cloves, crushed
  • 1/2 onion passed through the food processor (alternatively dice very thinly)
  • 1/2 cup of mozzarella
  • 1 teaspoon of chermoula mix spices (or other meat seasoning spice mix)
  • corn from 2 corns on the cob, boiled and separated.
  • 1 egg (this is to help making it stick together, if you have small eggs, 2 may be better)
  • salt & pepper, oil
  • Passata – about 2 cups
  • 1/2 cup of parmesan or similar
  • about 2/3 cup of plain flour (use corn flour is gluten is an issue)
  • garden herbs: thyme, rosemary or parsley
Method:
  1. In a big bowl, mix together the mince, garlic, spices, onion, mozzarella, corn, egg, and if using some thyme or rosemary.  Add salt and pepper to taste.
  2. Place the flour in a deep plate.
  3. Make balls with the meat the size of a lime then roll in the flour. Set aside until all are prepared.
  4. Heat up 2 tablespoons of olive oil in a large frypan, once hot, place the meat balls and slightly flatten them.  Allow to grill on each side (turning once only as they are fragile). Reduce the heat to medium.  Once grilled, add the passata and cover for 10-15 minutes while the meat finishes to cook. If you find the sauce is too thick or too little you can add 1/2 cup of water.
  5. Uncover, add the parmesan and fresh parsley. Serve.

 

Lemon curd puddings

This lemon curd pudding is one of our favourite. It is quick to make and really easy. I either make it as individual portions as here on the photos or family version in a larger souffle dish.  The pudding consists in a lemon curd (don’t be afraid, read on, you can’t get it wrong) and a cake batter.

ramequin lemon curd pudding

Ingredients:

This makes 8 serves.

For the lemon curd
  • 120 g of butter
  • 170 g of white sugar
  • 4 eggs
  • 175 g of lemon juice (about 2 good lemons)

Tip: the bright yellow colour  is linked to the egg yolks, the brighter your eggs, the more vibrant the lemon curd.

For the biscuit

160 g of butter
160 g of castor sugar
3 eggs
160 g of flour
1 tsp baking powder
1 tsp grated lemon zest

Method
Lemon curd:
  1. Melt the butter in a saucepan with the lemon juice and sugar.
  2. In a medium bowl, break the eggs and beat them well with a whisk (to homogeneise them). Bring the warm liquid to boiling point.
  3. As soon as bubbles appear on the sides, pur it over the eggs while whisking.  It is very important you whisk all the time to disperse the heat and avoid omelette pieces in your curd.  It is possible the curd will be thickening on its own at this stage, if that is the case, no need to transfer back in the pan and cook further, keep whisking at low pace until the curd cools down a bit more (30 second to 1 minute).  If the curd has not thickened yet, then pour it back to the saucepan, always whisking and place it on medium heat. Keep mixing until the curd thickens then transfer to a clean bowl.

Tip: Want to know when your curd is at the right thickness? If the curd coats the back of a clean spoon (it doesn’t all run away), then it is ready.

Tip: Your lemon curd will further thicken when cooling down.

The pudding

Tip: If you are choosing the turn over steamed version , you will need to line bottoms with greaseproof paper circles. This would not be necessary if you are using silicone moulds. You will also need to cover the ramequins in foil and cook in a large roasting dish with water coming to 1/2 height. 

  1. Heat up the oven to 170ºC
  2. Grease eight small 150 mL ramequins or pudding bowls.
  3. Cream butter and sugar.
  4. Add the eggs on at a time, mix.
  5. Add the flour, baking powder and lemon zest. Mix well.
  6. Spoon two generous tablespoons of lemon curd into each ramequin.
  7. Spoon the biscuit dough over the lemon curd trying to cover it fully.
  8. Bake for about 20 minutes until well golden.  (for the steam version allow 30 min).
  9. Serve warm. Careful it is very hot when just out off the oven.   If unmoulding the steamed pudding, run a gentle knive around the outside of each pudding before turning out.
Other versions
The turn-over lemon curd pudding
The family  version lemon curd pudding
family lemon curd pudding
Yellow lava coming through the top! Yum!

 

Pain perdu

Pain perdu means “lost bread” in French.  In France, it is traditionally done with bread from the day before and often served as a dessert.  This is a way not to waste bread as families would buy fresh bread each day.  In Australia, we follow the American trend of doing pain perdu as a breakfast staple.  This recipe uses pre-cut commercial brioche which I buy from time to time.

Count one slice per person, two for bigger eaters.  I like to add yoghurt and fruits.  I do not necessarily add sugar over the pain perdu as the brioche is already quite sweet.  If you do it with left-over bread, adding brown sugar, honey or maple syrup is then quite justified.

brioche pain perdu breakfast

Ingredients:

For 5 slices

  • 5 slices of brioche
  • 3 eggs
  • 1/2 cup of mil
  • a nut of butter
Preparation:
  1. Beat the eggs and milk together in a large bowl
  2. Heat up a nut of butter in a non-stick pan.  When melted reduce the heat to 2/3 of full power.
  3. Take a slice of brioche, place it in the egg mixture (for 5 seconds) if the top of the slide was not submerged turn over and repeat, then transfer to the fry-pan.  You may be able to fit 2 or 3 slices in the pan.
  1. After 30 seconds to 1 minute (depending on the heat) turn over, it should be golden brown.
  2. Once the bottom is also golden brown transfer to a plate and serve.
  3. Eat warm with fruits, yogurt and honey or brown sugar as wished.

Yum!

brioche pain perdu breakfast

brioche pain perdu breakfast

Salmon with hot and cold mix vegetables salad

This is a recipe you should feel free to adapt with what you have available at home.  It is designed to have a few roasted vegetables, a few fresh vegetables, herbs, a little feta or similar fresh cheese and of course a piece of salmon.

There were two cooking stages,  all in the same roasting dish. First, the cauliflower and sweet potatoes first, then the fish and a little chickpeas. And finally herbs, a few crumbs of feta and some cherry tomatoes.  Over that, a dash of balsamic vinegar and olive oil, a splash of lemon and dinner is ready.

fish meal

Ingredients:

This is for 2 adults for a light meal, increase the amount of fish per person for a more copious meal.

  • 1 piece of salmon fillet skin on
  • 1 cup of cut heads of cauliflower
  • 1/2 tin of chickpeas
  • 1 sweet potato
  • a few brussels sprouts ut in quarters
  • 5 cherry tomatoes cut in quarters
  • 1 cup of finely shredded red cabbage
  • about 1/4 cup of  pomegranate seeds  (omit if you don’t have, you can put walnut pieces or pepitas as an alternative)
  • Coriander, chives herbs (or other fresh herbs, about  1/4 cup)
  • Lemon, olive oil, balsamic vinegar
  • A little feta or other soft fresh cheese
Method:
  1. On a plate, sprinkle a little olive oil over the salmon and a little salt.
  2. Peel the sweet potato and cut in pieces of 2 cm size maximum.
  3. Place in a small roasting dish the chickpeas, the sweet potato, the cauliflower. Pour a fillet of olive il and a little salt, toss and place in a 200 °C oven (middle rack). Allow to cook for about 10 minutes or until the sweet potatoes are half tender.
  4. Add the fish in the middle of the vegetable and return to the oven another 10 minutes about until the fish is just cooked.
  5. Remove from the oven, add to the dish all other vegetable, placing on top the herbs, feta and pomegranate.
  6. add a fillet of balsamic vinegar over the dish, of olive oil and squeeze half a lemon over it. Serve.

Note: if some people do not like lemon, you can let other people squeeze it on their serve themselves.

Poached deep seabream with carrots

This poached deep seabream with carrots dish is simply easy and delicious. The key: very few ingredients! The fish cooks very quick (a couple minutes) so best to do it last.

I like serving with a side salad which again is rather simple and does have very few ingredients, here lettuce mostly and one tomato or two.

The whole is ready in half an hour.

Deep seabream can be found at your local fishmongers or at Sydney Fish Market. Check out the sea bream ID sheet (Sydney Fish Market).

 

Ingredients:

For 4 people

  • 1 fillet per person of seabream (they are generally quite small, if you have some larger one, decrease the number)
  • one bunch of dutch carrots (about 12 of them)
  • 3 carrots
  • 15 g of butter
  • 1 tsp of fennel seeds
  • Parsley to garnish
  • Side salad (lettuce and tomatoes with balsamic vinaigrette)
Method:
  1. Peel the dutch carrots. For this use a vegetable peeler and try to keep the peel as thin as possible or you won’t have much left of your carrots. Cut the leaves about half a centimetre above the collar and cut the end bit of the root if it has not yet come off while peeling.
  2. Peel the “normal” carrots and slice about half a centimetre thick.
  3. In a large thick bottom fry-pan, place 15 g of butter, allow to melt, add the carrots, a sprinkle of salt and a ladle of water. Cover and leave to cook on gentle heat (half heat). From time to time, shake the fry-pan.  The carrots  should not stick , nor burn.  It will take about 10-15 minutes to cook.  If you like them still a little crunchy, it will be closer to 10 minutes than 15 minutes.  You can heck for doneness with the point of a knife, it should not meet much resistance going through a piece of carrot.
  4. For the fish, use another frypan, place in it two centimetre of water, a fillet of olive oil, a teaspoon of rock salt and the fennel seeds. Bring to the boil. Then place the fish and reduce the heat to a simmer. The fish will cook in 2-3 minutes (it will be white and no longer translucent).
  5. PLace the fish and the carrots in a serving dish. Garnish with parsley and serve warm.