for 4 person

Vegetables and fish

200 g	green beans, halved diagonally
3 sprig	savory
	salted water, boiling
	clarified butter for frying
300 g	skinned perch fillets
½ tsp	salt
500 g	cooked corn cob

Sauce

2	spring onion incl. green part, cut into thin rings
2 tsp	savory, finely chopped
1 dl	white wine
1 dl	vegetable bouillon
	salt and pepper to taste

How it's done

Vegetables and fish

Preheat the oven to 60 °C and warm a plate. Cook the beans and savory (uncovered) in salted water for approx. 15 mins. until just soft, drain, rinse with cold water. Heat the clarified butter in a non-stick frying pan. Salt the fish, fry in batches for approx. 1 min. on each side, remove from the pan, keep warm. Fry the corn cobs in the same pan for approx. 5 mins. all over, remove. Remove the corn kernels from the cobs.

Sauce

Heat a dash of clarified butter in the same pan. Sauté the spring onions and savory, pour in the wine and reduce to half the amount. Pour in the stock, simmer for approx. 3 mins. Heat the beans and sweetcorn in the sauce, season, plate up with the fish.

Show complete recipe