Perch with Red Wine Butter and Vegetables

Rinse the perch fillets, pat dry and cut each into 3 pieces. Drizzle with lemon juice.

Peel the celery root and cut 3/4 into thin slices. Cut 1/4 into thin strips. Peel the onion and chop finely.

Boil the celery root slices in salted water for 2-3 minutes, add the beans and blanch for 5-6 minutes. Drain well. Put 1 tablespoon butter in a saucepan and melt. Pour in the cream, boil, then reduce the heat and simmer 1-2 minutes. Pull the pan from the heat, stir in blanched celery root and beans, and bring back up to temperature. Season with salt, pepper and nutmeg.

Gently melt 1 heaping tablespoon butter in a pan. Sauté the onion over medium heat, then pour in the wine, let evaporate and reduce about 2/3 over low heat. Remove from the heat and season with salt and pepper.

Pat the fish fillets dry with paper towels. Season with salt and pepper and coat with flour, tapping off excess. In another pan, heat 2 tablespoons ghee and cook the fish fillets with the skin side down until they are almost done, then turn over, cook 6-7 seconds on second side and remove from pan.