Steinbutt with Asparagus and Shrimp

Ingredients

• 4 Steinbutt fillets (≈180 g each)
• 20 large shrimp (pre‑cooked)
• 2 carrots
• 2 onions
• 2 stalks celery
• 6 tbsp Olive oil
• 125 ml dry white wine
• 50 g chopped tarragon leaves
• 50 g thyme leaves
• 3 Garlic cloves
• 2 tbsp cold butter
• 3 tomatoes (peeled, seeded and diced)
• 100 g chanterelle mushrooms (cleaned and optionally chopped)
• Salt
• ground pepper
• 800 g green asparagus

Instructions

1. 1.

   Wash vegetables, peel carrots, and cut everything into large pieces. Sauté in 3 tbsp hot olive oil for about 3 minutes; add wine, then enough water to just cover the veggies. Stir in herbs and pressed garlic (reserve 1 tbsp tarragon). Simmer for ~20 minutes, strain, and reduce to ~150 ml.

2. 2.

   Sauté chanterelles in 1 tbsp olive oil, season with salt and pepper, then add tarragon, tomatoes, salt, and pepper. Finish the sauce by whisking in cold butter.

3. 3.

   Wash asparagus, peel lower third, trim ends, cut into pieces, and boil in salted water for about 12 minutes.

4. 4.

   Sear Steinbutt fillets in a little olive oil for 2 minutes on each side; add shrimp and cook another 2 minutes.

5. 5.

   Arrange asparagus on plates, top with Steinbutt fillets and shrimp, and pour the sauce over.