Grayling with Peas

Ingredients

• 200 g peas
• 2 carrots
• 250 ml vegetable broth
• Salt
• Pepper
• nutmeg
• 1 Shallot
• 2 tbsp butter
• 150 ml fish stock
• 150 ml Heavy Cream
• 2 handfuls young nettle leaves
• plant oil (for frying)
• 5 tbsp olive oil
• 1 tbsp Lemon Juice
• 750 g grayling fillet

Instructions

1. 1.

   Soak the peas overnight in water. Drain and let them sit. Peel and dice the carrots. Add the peas and carrots to a pot, cover with broth, season with salt, pepper, and nutmeg, and bring to a simmer covered. Cook gently for about 20 minutes, adding more broth if needed until fully absorbed.

2. 2.

   For the sauce, peel and finely dice the shallot. Sauté in 1 tbsp hot butter until translucent. Deglaze with fish stock, add cream, and simmer for about 5 minutes.

3. 3.

   Rinse the nettle leaves and trim them. Fry a few leaves briefly in hot oil, drain on paper towels. Blanch the remaining leaves in salted water, shock, dry well, then blend with olive oil and lemon juice. Season with salt and pepper.

4. 4.

   Rinse the fish, pat dry, cut into eight roughly equal pieces. Place in a buttered steaming basket, season, cover, and steam over hot water for about 8 minutes.

5. 5.

   Add remaining butter to the cream sauce, season with salt, pepper, and nutmeg, then whisk until frothy with an immersion blender.

6. 6.

   Combine half of the nettle oil with the peas, taste, then plate the fish. Spread the foam sauce around, drizzle with nettle oil, and garnish with fried nettles.