Fish with Sautéed Asparagus and Lemon Sauce

Ingredients

• 1 kg white asparagus
• 3 tbsp butter
• 1 tsp powdered sugar
• Salt
• 150 ml dry white wine
• 1 Shallot
• 0.5 tsp Peppercorns
• 4 juniper berries
• 4 fish fillets about 160 g each (e.g., cod)
• 2 untreated lemons
• 1 tbsp honey
• 100 ml Vegetable broth

Instructions

1. 1.

   Peel the asparagus and trim off any woody ends if necessary. Sauté in 1 tbsp hot butter in a pan for 1-2 minutes. Sprinkle with powdered sugar, season lightly with salt, and add a splash of water. Cover and steam gently for about 20 minutes.

2. 2.

   Bring wine with 250 ml water to a boil. Peel the shallot and slice into rings. Add peppercorns and juniper berries to the broth, reduce heat. Rinse the fish fillets and poach in the broth (at ~80°C) covered for about 8 minutes.

3. 3.

   Wash lemons hot, pat dry, and zest. Squeeze the juice and combine with zest, honey, and broth; bring to a boil. Remove from heat and stir in remaining butter. Season with salt.

4. 4.

   Remove the lid from the asparagus, let the liquid evaporate, then glaze the spears. Arrange on plates, pour sauce over, lift fish from the broth, and serve atop the asparagus.