Steinbutt with Potato Cream and Asparagus

Ingredients

• 4 Steinbutt fillets (about 160 g)
• 200 ml white wine
• 1 bay leaf
• 4 juniper berries
• 1 bunch asparagus
• 1 tbsp butter
• 200 g potatoes (starchy, boiling type)
• 4 Garlic cloves
• 2 tbsp olive oil
• 80 ml milk
• Salt
• Pepper (freshly ground)
• dried chili pepper

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Add the garlic cloves in the last 5 minutes.

2. 2.

   Peel the asparagus and simmer in salted water with butter for about 20 minutes.

3. 3.

   Add white wine, bay leaf, and juniper berries to a pot and bring to a boil. Season the fish with salt, pepper, and grated chili, place it in a steamer basket on top, cover, and steam for about 6-8 minutes.

4. 4.

   Peel the potatoes and garlic, then press through a potato masher. Mix with hot milk and olive oil into a smooth, thick sauce. Season with salt to taste.

5. 5.

   Serve the fish with the sauce and asparagus.