Steamed Fish with Spring Vegetables

Ingredients

• 250 g small carrots
• 1 Shallot
• 0.5 bunch chives (10 g)
• 250 g green asparagus
• 500 g fish fillet (e.g., cod, pollock)
• Salt
• white pepper
• 2 tbsp lemon juice
• 2 tbsp butter
• 1 tsp raw cane sugar
• Pepper
• 1 tbsp White Wine Vinegar
• 200 ml vegetable broth
• 150 g Frozen Peas
• 4 tbsp heavy cream

Instructions

1. 1.

   Peel carrots. Peel and finely chop shallots. Wash chives, dry and cut into rings. Wash asparagus, peel the stems at the thicker end and trim fresh tips. Cut long spears in half. Split fish fillets in half, season with salt and pepper, drizzle with lemon juice.

2. 2.

   Melt half the butter in a pan, sauté half the shallots. Add carrots and cook for 5 minutes, then season with salt, sugar, and pepper. Add asparagus, briefly sauté, pour in white wine vinegar and half the vegetable broth, and simmer gently for 5 minutes.

3. 3.

   Arrange fish fillets on top of the vegetables and sprinkle with chives before serving.

4. 4.

   Meanwhile, sauté remaining shallots in the leftover hot butter in another pan, place fish fillets, pour in remaining broth, cover and steam for 5 minutes. Add peas to the vegetables and simmer for an additional 3 minutes. Stir in cream and adjust seasoning.