Carrot soup

1. Peel and chop the onion. Peel and grate the carrots. Heat oil in a pot. Sauté onion, without browning, then add the grated carrots and cook for 5 minutes, stirring.

2. Pour 1 liter of water into the pot, cover and cook for 15 minutes. Let cool, then blend. Pour into a saucepan over low heat, incorporate cream and stir. Salt and pepper. Keep warm.

3. Pour the milk into a saucepan. Add the haddock fillet and cover with water. Bring to a boil, then turn off the heat and leave to poach for 15 minutes. Drain the fish and shred. Divide the carrot soup into bowls, add the haddock, sprinkle with lime zest and garnish with sprigs of dill. Serve.

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