Fried Fillets of the Victoria Perch on String Beans With

Cut the runner beans diagonally into thin strips, remove the skin from the potatoes and dice them. In a saucepan, sauté the fine shallots and bacon cubes with butter, then add bean strips, savory and potato cubes. Stir and toss for two minutes. Extinguish with clear soup. Cook for 20 to 25 minutes. Finally, season to taste with salt and freshly ground pepper.

Portion the fish fillets, drizzle with a little juice of a lemon and season with coarse sea salt. Fry in hot oil for two minutes on each side. Later remove the fish from the frying pan and keep warm in the stove.

In the fish pan (to use the roasting substances from frying the fish) sauté shallot cubes in butter, add the cleaned chanterelles, sauté briefly and toss in 2 min until done. Deglaze with a dash of white wine and whipped cream, briefly let it bubble up. Season with salt and pepper.

Serve: In the middle of the plate form a unit of string beans, on top of it the fish fillet, above it the chanterelles. Surround everything with a strip of the chanterelle cream. Decorate with fresh sprigs of dill.

Drink:

dry from Schloss Vollrads.

Chanterelles

Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!

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