Fish with Asparagus and Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 99.2 μg | (165 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- 3 Tbsps butter
- 1 tsp powdered sugar
- salt
- 150 milliliters dry white wine
- 1 shallot
- ½ tsp peppercorns
- 4 Juniper berries
- 4 fish fillets (each about 160 grams, such as cod)
- 2 organic lemons
- 1 Tbsp honey
- 100 milliliters Vegetable broth
Preparation steps
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.
