Steinbutt with Riesling Sauce

Ingredients

• 4 Steinbutt fillets (140 g each)
• 450 g mushrooms
• 1 onion
• 100 g butter
• 2 tsp white wine vinegar
• 200 ml white wine
• 200 ml fish stock
• 1 tsp instant vegetable broth
• 200 g Crème double
• 1 tbsp Cornstarch
• Salt
• ground pepper
• 2 pinch anise powder
• 30 g liquid butter
• 2 tbsp almond kernels
• fresh thyme for garnish

Instructions

1. 1.

   Wash the fish and pat dry with paper towels. Clean the mushrooms and slice them. Peel and dice the onion.

2. 2.

   Heat 50 g of butter in a pot and sauté the onions until translucent. Deglaze with vinegar, add white wine and fish stock. Add vegetable broth and simmer gently for about 10 minutes. Stir in crème double and bring to a boil once more. Mix cornstarch with 4 tbsp water and thicken the sauce. Preheat oven to 200°C fan.

3. 3.

   Meanwhile, heat remaining butter in a pan. Brown the mushrooms, season with salt, pepper, and anise powder. Add them to the fish sauce and set aside.

4. 4.

   Season the fish with salt and pepper, place it in a baking dish. Brush with liquid butter and sprinkle almonds on top. Bake in preheated oven for about 15 minutes.

5. 5.

   Bring the sauce back to a boil, pour over plates, place fish fillets on the sauce, and garnish with thyme.