Perch filets with mussel sauce and spring vegetables

Perch filets sautéed in butter with foamy mussel sauce and spring vegetables

(Serves 4)

Perch Filets Sautéed in Butter:

800g perch

Butter

Salt

Pepper

Fold the filets in the middle and sautée them in butter until golden brown. Season with salt and pepper to taste.

Foamy Mussel Sauce:

3 shallots

1 garlic clove

½ fennel bulb

2 dl dry white wine

2 liters mussels

½ liter water

400g cream

100g butter

Salt

White pepper (freshly ground)

Cut the shallots, garlic and fennel into small pieces. Put them all into a pot, add the wine and cook the vegetables briefly. Add the mussels and water and cover. Simmer for about ten minutes. Drain through a sieve and return the liquid to the heat, reducing it by 1/3. Add the cream and let simmer until it thickens . Add salt and pepper. Strain the sauce through a fine sieve, add butter and beat until foamy.

Spring Vegetables Sautéed in Butter:

100g blanched cauliflower florets

8 spears of green asparagus

1 red onion, sliced

A handful of broad beans

ca. 50g butter

Salt

Black pepper (freshly ground)

Sauté the vegetables briefly in butter and season with salt and pepper.

Arrange the perch filets on the vegetables, add the sauce and decorate with sprigs of dill.