Fish with Chili Rhubarb Vanilla Compote and Pea Puree

For the fish with chili rhubarb vanilla compote, first place the cleaned and dabbed dry fillets on top of the herbs in a pot with steamer insert and fill it with about 5 cm of water.

Cover tightly with a lid and bring to the boil once. Set aside and let steep for another 5-10 minutes.

For the pea puree, peel the onion and garlic and finely dice both. Heat the olive oil in a pot and sauté the onion and garlic until translucent.

Add the peas and sauté slowly for another 5 minutes. Grate the zest from the lemon and squeeze it, add 8 tablespoons of water, 2 tablespoons of lemon juice and the zest to the peas.

Simmer for 2 minutes and then puree well in a tall container. If the puree becomes too firm, add a little water. Season the pea puree and with salt and a little pepper. Finally, stir in garden cress.

For the rhubarb compote, peel rhubarb and cut into small pieces.

Cut the vanilla bean in half lengthwise and scrape out the pith. Remove the seeds from the chili pepper and chop finely. Bring the chili, vanilla pulp, sugar, apple juice, white wine, cassis and star anise to a boil.

Mix the cornstarch with a little water and stir into the boiling broth. Continue to boil for 2 to 3 minutes, stirring constantly.

Then add the rhubarb and continue to simmer over low heat for another 5 minutes. Remove the star anise again, and season with a little salt.

Remove the fish from the

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