For 4 servings
For the fish
4 pieces of cod, about 150 g each 1 organic orange 1 piece ginger, about the size of a walnut 1 red chili pepper 1 handful Thai basil 4 pinches five-spice powder Salt and freshly ground black pepper
For the nut butter
100 g GAZİ salted butter
ALSO: 1 large banana leaf
1. Preheat your convection oven to 180°C. Cut out 4 squares from the banana leaf (about 25 x 25 cm). Dip the leaves in boiling water quickly (this makes them softer), drain and place on the counter. Wash the cod under running cold water, pat dry with kitchen paper and check for bones. Wash the orange under hot water, rub dry and cut out 4 slices.
2. Peel the ginger and cut into narrow strips. Wash and dry the basil and chili. Halve the chili pepper lengthwise, remove seeds and dice. Cut the basil into strips.
3 On each banana leaf, place 1 orange slice, and one piece of cod. Season with 1 pinch each of five-spice powder, salt and pepper, then sprinkle with ginger, chili and basil. Fold the banana leaves over the fish and tie them into little packages with kitchen twine.
4. Peel the carrots and potatoes and cut them into coarse pieces. Peel and dice the shallots. Melt the butter in a pot and heat the shallots over medium heat until translucent, about 4 minutes. Add carrots and potatoes, cover with carrot juice and vegetable broth, cover and cook for 25 minutes.
5. Place the fish parcels in a baking dish and cook in a hot oven for 20 minutes. Meanwhile, prepare the nut butter by heating the butter in a small pot until it browns.
6. Mash the carrots and potatoes with the potato ricer. Add Krem Peynir, season the mash to taste with five-seasoned powder, salt and pepper. Spread the fish parcels on plates, lightly open and drizzle with nut butter. Serve the carrot and potato mash separately.