Boil some water with 2 clips salt, chopped carrots and onions objectives and the fish is placed in the boiling mixture for 10 minutes. Remove and once cool, clean skin and bones. Are formed fillets to scatter with lemon juice and a pinch of salt. Eggs are broken and they are immersed rolled fillets in flour, then PANIC in breadcrumbs and fry in very heated vegetable oil until light yellow in color. In the fat from frying put cooked carrots, chopped, sprinkle 1 tbsp flour is and diluted with some of the broth of fish. Boil the sauce, season to taste with salt and lemon juice and sprinkle with chopped parsley. The sauce is served in a sauce-boat.