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