- 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)
- freshly ground pepper
- 50 grams Butter
- 1/2 Puree
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.
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.
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.
Remove fish with a skimmer, drain and place on plates. Serve with the vegetables and the vanilla butter.