Ingredients for fish:
Heat the rapeseed oil in a large skillet. Fry the perch on both sides until golden brown. Squeeze the garlic, wash the thyme and dry. At the end of cooking time add the butter, thyme and garlic. Remove the pan from the heat and continue to pour the flavored butter over the resting surface.
Ingredients for the potato salad:
Boil the potatoes in salted water with a little cumin until soft. Drain and let cool slightly. Peel and slice the potatoes.
Peel the shallots and cut into thin cubes. Bring the sliced shallots and apple cider vinegar to a boil with the water, misopasto and mustard during monitoring. Season with salt and pour over the potato slices. Season the potato salad with salt and pepper and add the rapeseed oil. Let soak until it has a creamy consistency.
Ingredients for beans:
Wash and cut the beans, wash the delicious and dry.
Cut the beans into strips with a vegetable peeler. Briefly cook these strips in salted water until al dente. Then cool in ice water. Remove the flavor from the stem and chop finely. Put the breadcrumbs in a pan with the butter while they are still hot and season with salt, pepper and the delicious.
Finish and configure:
Peel the pear, core and cut into narrow strips.
Place the resting place in the middle of the plates. Arrange the potato salad and buns next to each. Place the pear strips over the beans and potato salad.