Fish with Asparagus and Lemon Sauce

Name: Fish with Asparagus and Lemon Sauce
Total time: 50 min
Yield: 4
Ingredients: 1 kilogram white Asparagus; 3 Tbsps butter; 1 tsp powdered sugar; salt; 150 milliliters dry white wine; 1 shallot; 0.5 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

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 50 min.

Ready in

Calories:

275

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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more nutritional values

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
Cholesterol	74.2 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

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

How healthy are the main ingredients?

honey salt shallot Juniper berries lemon

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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.