Shrimp and Sea Bass with Carrot‑Bean Vegetable

Ingredients

• 400 g sea bass
• 2 tbsp lemon juice
• 300 g scampi (pre‑cooked)
• 500 g green beans (preferably princess beans)
• 4 thick carrots
• 1 bundle dill
• 1 onion
• 1 Garlic clove
• 2 tbsp clarified butter
• Salt
• Pepper
• 100 ml White wine

Instructions

1. 1.

   Cut the sea bass into bite‑sized pieces, drizzle with lemon juice and refrigerate. Wash, trim and blanch the beans in plenty of boiling water for 8 min. Peel the carrots, cut into sticks and blanch them for 3 min. Drain both and shock in ice water. Rinse the dill, shake dry and tear into smaller pieces. Peel the onion and garlic, finely dice both.

2. 2.

   Heat the clarified butter in a large pan, add the onion‑garlic mixture and sauté until translucent. Add the remaining vegetables, cook briefly, then add the fish and scampi. Cover the pan, lower the heat and let the fish cook with the vegetables for about 5 min. Season with salt, pepper and dill. Plate into bowls and serve.