Steinbutt in Rhubarb Sauce

Ingredients

• 200 g rhubarb
• 1 chicory
• 70 g butter
• 2 tbsp sugar
• 1 vanilla pod (inside)
• Sea salt
• Pepper (freshly ground)
• 100 g shallots
• 200 ml white wine
• 130 ml fish stock
• 4 Steinbutt fillets (about 200 g each)
• 1 Tbsp clarified butter
• 1 lime (organic; zest and juice)

Instructions

1. 1.

   Wash, trim, peel the rhubarb and cut into long strips. Trim the chicory and slice into 1-2 cm wide strips.

2. 2.

   Heat 20 g of butter in a pan, add sugar and vanilla bean pulp, then sauté the rhubarb and chicory for about 3-5 minutes. Season with salt, pepper, and optionally a touch more sugar.

3. 3.

   Peel the shallots, cut into fine strips, and sauté in 2 tbsp butter until translucent. Deglaze with white wine and fish stock, then reduce to half.

4. 4.

   Drizzle the Steinbutt fillets with lemon juice, season with salt and pepper, and sear in hot clarified butter for about 2 minutes per side. Strain the sauce through a sieve, add remaining butter, and whisk into foam with an immersion blender. Plate the fish with the vegetables and sauce on warmed plates, garnish with lime zest.