Pikeperch with Various Beans in Tomato Sauce

Ingredients

• 300 g dried mixed beans (thick white, red, brown and black)
• Chickpeas
• 800 g pikeperch fillets with skin (4 fillets)
• 1 tsp lemon juice
• 2 tbsp clarified butter
• 1 onion
• 12 pickled garlic cloves (in oil)
• 1 tsp coarsely cracked pepper
• 1 beef tomato
• 100 ml Vegetable broth
• 100 ml white wine (pleasant)
• 1 small fennel bulb
• 2 tbsp fish sauce
• 2 tbsp butter
• 2 sprigs parsley
• Salt
• chili powder

Instructions

1. 1.

   Soak the beans overnight in plenty of cold water. Before cooking, drain them into a sieve and rinse under running water, then let them dry well. Briefly blanch the tomato over boiling water, shock it, peel, quarter, seed, and chop into small pieces. Drain the garlic cloves and reserve the oil. Cut the fennel into segments and blanch in boiling salted water for 3-4 minutes, then shock in ice water and cut into pieces. Cook the beans in plenty of water until tender, about 40 minutes. Roast the garlic on a baking sheet at 160°C (325°F) until golden brown.

2. 2.

   For the sauce, peel and halve the onion, then dice finely. Melt butter in a pot and sauté the onions, add tomato cubes, and continue cooking. Add broth and white wine, simmer for about 10 minutes. Meanwhile, rinse the fish, pat dry, drizzle with lemon juice, season with pepper, and sear skin‑side down in hot clarified butter until crisp. Flip gently with two spatulas and sear the other side briefly to keep it moist. Puree the sauce, season with chili, salt, and pepper. Drain the beans and add them with fennel to the sauce, mix briefly, and adjust seasoning. Wash parsley, dry, shake off excess water, and roughly chop half.

3. 3.

   Arrange the bean mixture on plates, place the fish fillets skin‑side up on top of the vegetables, garnish with garlic and parsley, and serve.