Vegetables and fish
Preheat the oven to 60 °C and warm a plate. Cook the beans and savory (uncovered) in salted water for approx. 15 mins. until just soft, drain, rinse with cold water. Heat the clarified butter in a non-stick frying pan. Salt the fish, fry in batches for approx. 1 min. on each side, remove from the pan, keep warm. Fry the corn cobs in the same pan for approx. 5 mins. all over, remove. Remove the corn kernels from the cobs.
Heat a dash of clarified butter in the same pan. Sauté the spring onions and savory, pour in the wine and reduce to half the amount. Pour in the stock, simmer for approx. 3 mins. Heat the beans and sweetcorn in the sauce, season, plate up with the fish.