Steamed Stonebream Slices

Ingredients

• 1 Carrot
• 1 stalk leek
• 1 Shallot
• 1 tbsp Olive Oil
• 100 ml fish stock
• 100 ml Orange Juice
• 100 ml carrot juice
• 1 star anise
• 320 g stonebream fillet (2 fillets)
• Sea salt

Instructions

1. 1.

   Peel the carrot and cut into very thin julienne strips. Cut off the white part of the leek, halve lengthwise, wash, and cut into 5 cm pieces. Then trim the carrot strips to 5 cm as well.

2. 2.

   Peel the shallot and finely dice it.

3. 3.

   Heat oil in a deep pan, sauté the shallot cubes until translucent at medium heat. Add the carrot and leek strips and steam for another 2 minutes.

4. 4.

   Add fish stock, orange juice, and carrot juice, along with the star anise. Bring to a boil and cook over medium heat for about 4 minutes.

5. 5.

   Rinse the stonebream fillets, pat dry, season with salt, and place them in the broth. Cover and cook for 6-7 minutes at medium heat.

6. 6.

   Lift the fish from the broth.

7. 7.

   Distribute the vegetable strips on two deep plates and set the fish on top.

8. 8.

   Pour the hot broth over it and serve immediately.