for 4 person

Fennel

2	fennel, cut into slices approx. 5 mm thick
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Bean puree

1 tbsp	butter
6	shallots, coarsely chopped
2 tin	white beans (approx. 400 g each), drained, rinsed
1 dl	vegetable bouillon
	salt and pepper to taste

To cook the fish

600 g	skinned perch fillets
1 tbsp	olive oil
½ tsp	salt
a little	pepper

To serve

1	lemon, cut into wedges

How it's done

Fennel

Place the fennel on a baking tray lined with baking paper, brush with oil, season. Set aside the fennel greens.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven.

Bean puree

Heat the butter in a pan. Sauté the shallots for approx. 10 mins., add the beans and stock, cover and simmer for approx. 10 mins., puree and then season.

To cook the fish

Season the fish, brush with oil, arrange on top of the fennel, cook for approx. 10 mins.

To serve

Plate up the bean puree, arrange the fennel, fish and lemon wedges on top, garnish with the reserved fennel greens.

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