Steamed catfish with orange and lemon sauce and minted spinach

Ingredients for 4 servings:

• 500 g spinach
• 200 ml crème fraîche
• 3 tbsp mint, chopped
• 600 g fish fillet(s) (skinless wolffish fillets)
• 250 ml orange juice
• 125 ml lemon juice
• tbsp sugar
• 8 ml water
• 50 drops of sweet and sour sauce
• 4 tbsp butter
• 1 salt
• pepper
• olive oil
• chili flakes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A recipe using a tabletop steamer

First of all: I use a Tefal VS 4001 VitaCuisine. Preparation may vary depending on the model. For the sauce, boil sugar and water until the sugar turns a light brown. Pour in the orange and lemon juice (careful, it might splatter!), simmer for a few minutes, then season with chili flakes, salt, pepper, and sweet and sour sauce. Take 2 tablespoons. Set the rest aside for later. Clean the fish and place it on the cooking plate. Drizzle lightly with olive oil and pour over 2 tablespoons of the sauce. Steam for 20 to 30 minutes, depending on the thickness of the fillets. Lightly salt the cooked fillets. Place the spinach and crème fraîche in a pot and simmer gently over low heat. Stir in the mint leaves to the spinach and season with salt and pepper. Mix a little cornstarch with a little water. Heat the remaining sauce, stir in the starch-water mixture to thicken the sauce slightly. Stir in 1 tablespoon of butter until smooth. Blend with a hand blender until fluffy. Arrange the spinach on plates, place a fish fillet on each plate, and pour the sauce over the fish. Serve with rice, potatoes, or flatbread.