Peel, wash and finely dice the carrot. Orange halve. Squeeze the juice from one half. From the other half cut out the fillets with a sharp knife. Remove separating skins, cut the flesh into pieces.
Coat a coated pan with oil. Add sugar to the pan and let it caramelize. Add orange juice and carrot cubes and simmer for 1-2 minutes. Season with pepper. Let the carrots cool down a little, fold in the orange pieces.
Mint wash. Pluck the leaves from the stalk, except for a little to garnish, and cut into fine strips. Fold under the carrots. Arrange carrot-mint tartar on the crispbread. Garnish with mint.