for 4 person

Vegetables

	water
1	Romanesco broccoli (approx. 500 g), cut into florets
250 g	beans, halved
1 tsp	salt
1 tbsp	olive oil
1 tbsp	dill, finely chopped
1 tbsp	basil, finely chopped

Dressing

½ tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, pressed
½ dl	vermouth (e.g. Noilly Prat)
2 dl	sour single cream
2 tbsp	water
1	organic lemon, use the grated zest and 2 tbsp of juice
	salt and pepper to taste
1 tbsp	dill, finely chopped
1 tbsp	basil, finely chopped

Fish

4	pike-perch fillet (each approx. 150 g), halved
¼ tsp	salt
a little	pepper
a little	white flour
	clarified butter

How it's done

Vegetables

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the vegetables, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove, mix with the oil and herbs.

Dressing

Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Pour in the vermouth and reduce almost completely. Add the sour single cream and water, bring to the boil, then simmer for approx. 5 mins. Add the lemon zest and juice, season. Blend the dressing ingredients, stir in the herbs.

Fish

Season the fish fillets, dust both sides with flour. Heat the clarified butter in a large, non-stick frying pan and fry the fish fillets in batches for approx. 2 mins. on each side, serve with the vegetables and lemon dressing.

Show complete recipe