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Poached Perch with Vegetables and Vanilla Butter

Poached Perch with Vegetables and Vanilla Butter
594
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
50 grams frozen broad Beans (or fresh from 150 grams of pods, peeled)
50 grams Red Bell pepper
50 grams Zucchini
2 sprigs Dill
1 small red Onion
1 spring Onion (white part)
1 jar (400 ml) Fish stock
4 portions Perch fillet (each about 150 grams)
4 teaspoons Vegetable oil
1 Lemon (zest grated)
Salt
freshly ground pepper
50 grams Butter
1/2 Puree
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Preparation steps

1

Cook broad beans according to instructions. Drain and remove the hard shell. Finely dice bell peppers and zucchini. Finely chop the dill. Peel onion and dice. Thinly slice spring onion.

2

Bring the fish stock to boil in a deep pan. Add perch fillet and poach for 5 to 6 minutes. Heat oil and sauté spring onion, onion, pepper and zucchini. Stir in broad beans and lemon zest and remove from heat. Season with salt and pepper.

3

Melt butter but do not let brown. Halve vanilla bean lengthwise and scrape out the seeds into the butter. Season with a pinch of salt.

4

Remove fish with a skimmer, drain and place on plates. Serve with the vegetables and the vanilla butter.