Boil carrot and orange juice in a saucepan until reduced to 60ml.
Mix the reduced juice with 150g butter, orange zest, and seasoning.
Salt the cod for three minutes, then wash and pat dry.
Steam mussels in a covered pan until open, then remove from shells.
Chop the mussels and season them with lime zest.
Steam the cod for eight minutes and brush with melted butter.
Heat vegetable oil in a deep pan or fryer to 190°C.
Whisk yeast, beer, and flour into a smooth batter and rest for five minutes.
Fry small amounts of batter until crisp and drain on paper towels.
Blanch broccoli in boiling water and refresh in cold water.
Sauté the broccoli in 50g of butter for two minutes.
Plate the butter and mussels, topped with cod, broccoli, and batter scraps.