Fish with Asparagus and Lemon Sauce

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Fish with Asparagus and Lemon Sauce
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
275
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie275 kcal(13 %)
Protein23.74 g(24 %)
Fat9.67 g(8 %)
Carbohydrates20.39 g(14 %)
Sugar added4.92 g(20 %)
Roughage6.08 g(20 %)
Vitamin A328.48 mg(41,060 %)
Vitamin D0.54 μg(3 %)
Vitamin E4.6 mg(38 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.41 mg(37 %)
Niacin8.68 mg(72 %)
Vitamin B₆0.35 mg(25 %)
Folate381.35 μg(127 %)
Pantothenic acid0.93 mg(16 %)
Biotin1 μg(2 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C34.48 mg(36 %)
Potassium860.22 mg(22 %)
Calcium87.53 mg(9 %)
Magnesium61.17 mg(20 %)
Iron2.8 mg(19 %)
Zinc1.93 mg(24 %)
Saturated fatty acids5.62 g
Cholesterol74.2 mg

Ingredients

for
4
Ingredients
1 kilogram
white Asparagus
3 tablespoons
1 teaspoon
150 milliliters
1
½ teaspoon
4
4
fish fillets (each about 160 grams, such as cod)
2
organic Lemons
1 tablespoon
100 milliliters
How healthy are the main ingredients?
Juniper berries

Preparation steps

1.

Peel asparagus and trim the woody ends, if necessary. Heat 1 tablespoon of butter in a pan and saute asparagus for about 1-2 minutes. Dust with powdered sugar and season with salt, add a little water and simmer, covered, for about 20 minutes or until tender. 

2.

Combine 100 ml (approximately 2/5 cup) of water with wine and bring to a boil. Peel shallot and cut into rings. Add shallot, peppercorns and juniper berries to wine mixture and reduce temperature. Rinse fish and poach in simmering wine mixture, covered, for about 8 minutes (broth temperature should be  around 80°C) (approximately 175°F).  

3.

Rinse lemons in hot water and pat dry, grate zest and squeeze juice. Combine lemon juice with zest, honey and broth, bring to a boil. Remove from heat and add remaining butter. Season with salt.

4.

Uncover asparagus and simmer until almost all liquid has evaporated and asparagus is glazed. Arrange on plates and drizzle wtih sauce. Top with fish and serve.