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🍽️ Tender steamed fish with crisp spring vegetables

273 kcal · 30 min · 4 servings

Ingredients

• 250 g small carrots
• 1 shallot
• 0.5 bunch chives (10 g)
• 250 g green asparagus
• 500 g fish fillet (e.g. cod, pollock)
• salt
• white pepper
• 2 tbsp lemon juice
• 2 tbsp butter
• 1 pinch raw cane sugar
• pepper
• 1 tbsp white wine vinegar
• 200 ml vegetable broth
• 150 g frozen peas
• 4 tbsp whipping cream

Instructions

1. 1. Peel the carrots.
2. 2. Peel the shallots and chop them finely.
3. 3. Wash the chives and shake them dry.
4. 4. Cut the chives into small rings.
5. 5. Wash the asparagus.
6. 6. Peel the lower ends of the asparagus stalks.
7. 7. Trim the asparagus stalks freshly.
8. 8. Halve the long asparagus stalks.
9. 9. Cut the fish fillets in half lengthwise.
10. 10. Season the fish fillets with salt and pepper.
11. 11. Drizzle the fish fillets with lemon juice.
12. 12. Melt half of the butter in a pan.
13. 13. Softens half of the shallots in it.
14. 14. Add the carrots.
15. 15. Sauté the carrots for 5 minutes.
16. 16. Season the carrots with salt, sugar and pepper.
17. 17. Add the asparagus.
18. 18. Sauté the asparagus briefly.
19. 19. Add the white wine vinegar.
20. 20. Add half of the vegetable broth.
21. 21. Simmer everything for 5 minutes over low heat.
22. 22. Place the fish fillets on the vegetables.
23. 23. Sprinkle the dish with fresh chives.
24. 24. Sauté the remaining shallots in the remaining hot butter in another pan.
25. 25. Place the fish fillets in the pan.
26. 26. Add the remaining broth.
27. 27. Simmer the fillets covered for 5 minutes.
28. 28. Add the peas to the vegetables.
29. 29. Simmer everything for a further 3 minutes.
30. 30. Stir the cream into the vegetables.
31. 31. Season the vegetables to taste.

Nutrition per serving

• kcal: 273
• Protein: 27 g · Fett/Fat: 12 g · Carbs: 12 g