Fish with Asparagus and Lemon Sauce
(Percentage of daily recommendation)
|Calorie||275 kcal||(13 %)|
|Protein||23.74 g||(24 %)|
|Fat||9.67 g||(8 %)|
|Carbohydrates||20.39 g||(14 %)|
|Sugar added||4.92 g||(20 %)|
|Roughage||6.08 g||(20 %)|
|Vitamin A||328.48 mg||(41,060 %)|
|Vitamin D||0.54 μg||(3 %)|
|Vitamin E||4.6 mg||(38 %)|
|Vitamin B₁||0.44 mg||(44 %)|
|Vitamin B₂||0.41 mg||(37 %)|
|Niacin||8.68 mg||(72 %)|
|Vitamin B₆||0.35 mg||(25 %)|
|Folate||381.35 μg||(127 %)|
|Pantothenic acid||0.93 mg||(16 %)|
|Biotin||1 μg||(2 %)|
|Vitamin B₁₂||2.1 μg||(70 %)|
|Vitamin C||34.48 mg||(36 %)|
|Potassium||860.22 mg||(22 %)|
|Calcium||87.53 mg||(9 %)|
|Magnesium||61.17 mg||(20 %)|
|Iron||2.8 mg||(19 %)|
|Zinc||1.93 mg||(24 %)|
|Saturated fatty acids||5.62 g|
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.
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).
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.
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.