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🍽️ Steamed Turbot with Carrot and Leek Vegetables

260 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot
• 1 Stalk Leek
• 1 Shallot
• 1 Tbsp Olive Oil
• 100 ml Fish Stock
• 100 ml Orange Juice
• 100 ml Carrot Juice
• 1 Star Anise
• 320 g Turbot Fillet (2 Turbot Fillets)
• Sea Salt

Instructions

1. 1. Peel the carrot.
2. 2. Cut the carrot into very thin strips (julienne).
3. 3. Cut off the white part of the leek.
4. 4. Halve the leek lengthwise.
5. 5. Wash the leek thoroughly.
6. 6. Cut the leek into 5 cm long pieces.
7. 7. Shorten the carrot strips to 5 cm in length as well.
8. 8. Peel the shallot.
9. 9. Dice the shallot finely.
10. 10. Heat the oil in a deep pan.
11. 11. Sweat the shallot cubes under stirring over medium heat until colorless.
12. 12. Add the carrot and leek strips.
13. 13. Steam the vegetables for another 2 minutes.
14. 14. Pour in the fish stock.
15. 15. Pour in the orange juice.
16. 16. Pour in the carrot juice.
17. 17. Add the star anise.
18. 18. Bring the liquid to a boil.
19. 19. Cook the mixture over medium heat for approx. 4 minutes.
20. 20. Rinse the turbot fillets.
21. 21. Pat the fillets dry.
22. 22. Season the fillets with salt.
23. 23. Place the fillets in the broth.
24. 24. Cover the pan.
25. 25. Cook the fillets over medium heat for 6-7 minutes.
26. 26. Lift the fish out of the broth.
27. 27. Distribute the vegetable strips onto 2 deep plates.
28. 28. Place the fish on top of the vegetables.
29. 29. Pour the hot broth over the dish.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 260
• Protein: 34 g · Fett/Fat: 8 g · Carbs: 9 g