Let the cod fillets thaw, rinse, pat dry with kitchen paper and sprinkle with lemon juice. Carefully bread the cod fillets and fry them in hot peanut oil in a pan on both sides until golden-yellow.

Peel the onion and dice finely. Peel the carrots with the peeler and roughly dice. Peel the ginger and dice it very finely. Heat butter (1 tbsp) in a small saucepan and fry the onion and ginger cubes vigorously. Deglaze with the broth (300 ml) and simmer for about 15-20 minutes. Pour off the liquid and mash / work through well with the potato masher. Fold in the innwer cube and season with coriander (1 teaspoon), salt 1/4 teaspoon) and pepper (1 pinch).

Clean / remove the threads of the sugar peas, wash and drain well. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3–4 mm thick) with the knife. Peel onion and chop finely. Fry the vertebrae, sugar peas and carrot blossoms in it for about 5 minutes / stir-fry. Deglaze with the broth (100 ml) and simmer for about 10 minutes. Season with salt (½ teaspoon), pepper (1 pinch) and sweet soy sauce / season to taste.

Serve the cod fillet with mashed carrot and ginger and sugar peas with carrot blossoms. Possibly Garnish with a tomato half.