Turbot in Crispy Coating with Mixed Vegetables

A bean recipe for every taste:

Divide broccoli into roses, cut stems into slices. Divide cauliflower into roses as well. Trim beans if necessary. Chop hard-boiled egg into small pieces.

Heat the soup and crisp the vegetables in it, half covered. Lift out with a slotted ladle and cook soup over high heat, uncovered, until half cooked.

Remove from the heat, stir in the cream and egg yolks and heat, stirring, until just before boiling point. Mix in the capers, season with salt and pepper and add the vegetables once again to the sauce form.

Keep warm, but by no means make.

Mix breadcrumbs, almond kernels and a little bit of salt and pepper in a plate. Dry the fillets of golden butter with kitchen roll. Dust with flour and coat with egg white. Turn them in the breadcrumbs on the other side. Tap off excess breading so that only a thin layer sticks.

Heat the clarified butter and fry the fish fillets for two to three minutes, turning to the other side in between.

Arrange the vegetables on plates and sprinkle with the chopped egg. Add the fish fillets and, if desired, a little lemon to drizzle on the plates.

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