Semi-Warmed Egli Fillet in Vegetable Marinade

Season the perch fillets and marinate them in the juice of one lemon for about 15 minutes. Remove from the marinade, dry and place in a baking dish.

Cook the vegetables in boiling hot salted water until crisp. Drain, cool and drain.

Bring the fish stock to the boil. Add shallot, chives, oil, vinegar and juice of one lemon. Bring to the boil again briefly and pour the boiling broth over the raw perch fillets. Leave to stand for 20 minutes and bring to the table.

Serve with a little cress and cocktail tomato quarters, drizzle a little gravy over the top.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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