🍽️ Steamed Fish with Fresh Parsley Sauce

Name: Steamed Fish with Fresh Parsley Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 turbot fillets; salt; pepper (from the mill); 2 tbsp lemon juice; 200 g wild rice mix; 4 tbsp mixed frozen vegetables; 1 tbsp butter; 250 g butter; 2 egg yolks; 4 tbsp dry white wine; 3 tbsp mustard; salt; white pepper (from the mill); 1 tbsp chopped parsley; lime slice; lime slice

875 kcal · 30 min · 4 servings

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Ingredients

4 turbot fillets
salt
pepper (from the mill)
2 tbsp lemon juice
200 g wild rice mix
4 tbsp mixed frozen vegetables
1 tbsp butter
250 g butter
2 egg yolks
4 tbsp dry white wine
3 tbsp mustard
salt
white pepper (from the mill)
1 tbsp chopped parsley
lime slice
lime slice

Instructions

1. Melt the butter in a small pot.
2. Skim off the white foam from the surface of the melted butter.
3. Place the egg yolks and wine in a metal bowl.
4. Place the metal bowl over a pot of hot water (bain-marie).
5. Whisk the egg yolk mixture until it is frothy.
6. Add the melted butter to the egg mixture drop by drop.
7. Stir continuously while doing this.
8. Pour in the remaining butter in a thin stream.
9. Keep stirring until the sauce is creamy.
10. Make sure the sauce does not curdle (become lumpy).
11. Season the sauce with mustard, salt, and pepper.
12. Keep the sauce warm until needed.
13. Drizzle the fish fillets with lemon juice.
14. Season the fish with salt and pepper.
15. Cook the wild rice mix according to the package instructions.
16. Let the vegetables thaw.
17. Bring salted water to a boil.
18. Add the vegetables to the boiling water.
19. Cook the vegetables for 4 minutes (this is called blanching).
20. Drain the vegetables.
21. Rinse the vegetables with cold water to stop the cooking process (shock).
22. Let the vegetables drain well.
23. Place the fish fillets in a steamer insert.
24. Bring some water in a suitable pot to a boil.
25. Place the steamer insert with the fish into the pot.
26. Cover the pot.
27. Steam the fish for about 4 minutes.
28. Warm the vegetables in a pot in the meantime.
29. Season the warm vegetables with salt and pepper.
30. Stir the chopped parsley into the warm sauce.
31. Distribute the cooked fish onto plates.
32. Pour the sauce over the fish.
33. Add the vegetables to the plate.
34. Serve the cooked rice alongside.
35. Garnish the dish with some salad and lime slices.

Nutrition per serving

kcal: 875
Protein: 35 g · Fett/Fat: 63 g · Carbs: 40 g