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🍽️ Steamed Turbot with Asparagus and Orange Dip

533 kcal · 30 min · 4 servings

Ingredients

• 8 Turbot fillets
• 800 g fresh green asparagus
• salt
• 2 tsp powdered sugar
• 100 g mayonnaise
• 1 untreated orange (zested and juiced)
• 2 tsp green peppercorns
• 4 tbsp whipped cream

Instructions

1. 1. Peel the asparagus down to the green tips.
2. 2. Remove the woody ends from the asparagus.
3. 3. Rinse the turbot fillets under running water.
4. 4. Pat the fillets dry with a kitchen towel.
5. 5. Place the asparagus in the steamer basket of a pressure cooker.
6. 6. Lightly salt the asparagus.
7. 7. Sprinkle powdered sugar over the asparagus.
8. 8. Add a little water to the pot below the steamer basket.
9. 9. Place the steamer basket with the asparagus into the pot.
10. 10. Seal the pot tightly.
11. 11. Cook the asparagus for 10 minutes.
12. 12. Lightly salt the turbot fillets.
13. 13. Place the fillets on top of the asparagus.
14. 14. Seal the pot tightly again.
15. 15. Cook the fish for another 5 minutes.
16. 16. Remove the lid.
17. 17. Let the fish and asparagus steam for 2 minutes.
18. 18. Mix the mayonnaise with the orange zest.
19. 19. Add the orange juice to the mayonnaise.
20. 20. Stir the mixture thoroughly.
21. 21. Coarsely chop the peppercorns.
22. 22. Add the peppercorns to the mayonnaise.
23. 23. Fold the whipping cream into the mayonnaise.
24. 24. Season the sauce with salt.
25. 25. Warm 4 plates.
26. 26. Arrange the asparagus on the plates.
27. 27. Place two fillets in the center of the asparagus on each plate.
28. 28. Pour the orange mayonnaise over the fish.

Nutrition per serving

• kcal: 533
• Protein: 58 g · Fett/Fat: 28 g · Carbs: 12 g