Norwegian Christmas Cod

Fill a large pot with water.

Add salt, vinegar, whole black pepper and bay leaves.

Bring to a boil and let the water simmer for 5 minutes so the flavors settle.

Carefully place the cod slices into the hot water.

Lower the heat so the water only simmers gently.

Let the cod poach for 8 to 10 minutes, until it flakes easily.

Carefully lift the fish out with a slotted spoon and keep it warm.

Peel the carrots and cut them into sticks or slices.

Boil the carrots until tender in a little water.

Drain the water and add butter and honey.

Let the carrots simmer gently until glossy.

Season with salt and pepper.

Bring the cream to a boil in a small saucepan.

Lower the heat and whisk in the butter little by little into a smooth and rich sauce.

Add finely chopped parsley and lemon juice.

Season with salt and pepper.

Keep the sauce warm without boiling.

Serve the Christmas cod with butter sauce and carrots.