Steamed Cod And

-each approx. 4cm pepper fadM fadM adM

Rinse lemon, dab dry and cut in half. Cut one half into slices for the fish sauce, squeeze the other half. Set juice aside for sauce. Rinse dill and rub dry. Chop stems for the broth, chop the leaves and set aside for the sauce as well. Clean, scrape and rinse carrots and cut into narrow slices. Quarter kohlrabi, peel and cut into small cubes. Chop root tips and wilted leaves of scallions into small pieces. Then rinse and divide with all juicy green leaves about finger-length pieces. Dry cod and season on both sides with salt and pepper.

For the fish stock, place water in a saucepan with bay spice, lemon slices, dill stalks, peppercorns and juniper berry.

Bring the broth to a boil.

Place vegetables in steamer basket form, fish chops on top. Place steaming basket over the broth. Steam fish and vegetables with lid closed over medium heat for 20 min.

Transfer cod and vegetables to a preheated plate, drizzle with a tiny bit of gravy and keep warm in oven at lowest temperature with lid closed.

For the sauce, cut butter into small flakes. Strain the gravy and place in a high saucepan. Stir through with juice of one lemon and egg yolks.

Place saucepan on stove top and heat gravy over medium heat. Butter flakes m

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