🍽️ Turbot with Potato Cream and Asparagus

Name: Turbot with Potato Cream and Asparagus
Total time: 30 min
Cuisine: German
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

312 kcal · 30 min

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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. Thoroughly clean the potatoes and steam for about 30 minutes. Add the peeled garlic cloves in the last 5 minutes.
2. Peel the asparagus and cook in salted water with butter for about 20 minutes.
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. 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. Serve the fish together with the sauce and asparagus.

Nutrition per serving

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