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🍽️ Turbot with Potato Cream and Asparagus

312 kcal · 30 min · 4 servings

Ingredients

• 4 turbot fillets (approx. 160 g each)
• 200 ml white wine
• 1 bay leaf
• 4 juniper berries
• 1 bunch asparagus
• 1 tbsp butter
• 200 g potatoes (floury)
• 4 garlic cloves
• 2 tbsp olive oil
• 80 ml milk
• salt
• pepper (from the mill)
• dried chili pepper

Instructions

1. 1. Thoroughly clean the potatoes and steam for about 30 minutes. Add the peeled garlic cloves in the last 5 minutes.
2. 2. Peel the asparagus and cook in salted water with butter for about 20 minutes.
3. 3. Combine the white wine with the bay leaf and juniper in a pot and bring to a boil. Season the fish with salt, pepper, and crushed chili, place in a steamer insert, and steam covered for about 6-8 minutes.
4. 4. Peel the potatoes and garlic and press them through a potato ricer. Mix with hot milk and olive oil to form a creamy, thick sauce. Season to taste with salt.
5. 5. Serve the fish together with the sauce and asparagus.

Nutrition per serving

• kcal: 312
• Protein: 30 g · Fett/Fat: 12 g · Carbs: 13 g