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Perch fillets with beans and sweetcorn
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 213
  • Fat about 6g
  • Carbohydrates about 18g
  • Protein about 18g
This is needed
This is needed for 4 people
Vegetables and fish
  • 3 sprigs savory
  • clarified butter for frying
  • 300 g skinned perch fillets
  • salted water, boiling
  • 0.5 tsp salt
  • 200 g green beans, halved diagonally
  • 500 g cooked corn cobs
  • 1 dl vegetable bouillon
  • 1 dl white wine
  • 2 spring onion incl. green part, cut into thin rings
  • salt and pepper to taste
  • 2 tsp savory, finely chopped
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And that's how it's done
And that's how it's done
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.