Snappers on carrots with saffron mayonnaise

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 533 Kcal, 42g Protein, 5g Carbohydrates, 33g Fat


  • Fish
  • 1 tsp salt
  • 2 red snappers (approx. 900 g each)
  • 300 g carrots, finely grated
  • some knobs of butter
  • Saffron mayonnaise
  • 1 fresh egg yolks
  • 1 dl sunflower oil
  • 0.5 sachet saffron
  • 2 tsp lemon juice
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp herbal wine vinegar
  • 0.5 tsp mustard

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  • Fish

    Rinse the fish (inside and out) in cold water, pat dry, season with salt (inside and out). Place the carrots and fish on a baking tray lined with baking paper. Spread the butter over the top. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Saffron mayonnaise

    Beat the egg yolk, mustard, lemon juice and saffron in a bowl using the whisk on a hand mixer, add the oil drop by drop to begin with, then more gradually, stirring constantly. Add the vinegar and parsley. Serve the saffron mayonnaise with the fish.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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