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Steaming
Servings: 4
Preparation time: 30 minutes
Di culty: medium
Ingredients:
• 300 g carrots
• 1 bunch of spring onions
• 40 g butter
• 2 tsp. fl our
• 200 mL vegetable broth
• 100 mL white wine
• 250 mL whipped cream
• 4 redfi sh fi llets
• Juice and zest of 1 organic lemon
• Salt, pepper
• 1 pinch of sugar
• Oil
• 20 g chives
Preparation:
Weigh the ingredients. Clean carrots and spring onions and cut them into 3 cm long sticks.
Season the redfi sh fi llets with 2 tbsp. of lemon juice, salt and pepper, place them in the steam
cooking attachment. Fill the steel jug with hot water and steam for about 15 minutes at 120°C.
Then empty the steel jug and sauté vegetables in hot butter for 2 minutes at 80°C. Dust with 1
tsp. of fl our and deglaze with broth, wine and cream and boil at 100°C. Place the steamer back
on top. Cook gently for 5 minutes at 60°C. Remove fi sh, place on preheated plates and season
again with lemon juice and a little sea salt. Season the vegetables with lemon zest and juice,
salt, pepper and sugar. Cut the chives in small rolls and sprinkle them on top. Arrange next to
the redfi sh fi llets on the plates and serve. Mashed potatoes make a great side for the fi llets.
on a vegetable bed
Redfi sh Fillet
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