Serves 2
1 cod (or pike, already filleted)
100 g mushrooms (alternatively brown or wild mushrooms)
100 g green beans and 100 g of runner beans (alternative: Savoy or white cabbage)
2 tablespoons finely chopped shallots
6 small jacket potatoes
2 tablespoons whipped cream
2-3 tablespoons veal stock
Some flat-leaf parsley

Preparation
Salt the fish fillets with salt and coat in flour, dust off and briefly fry on both sides in rapeseed oil (do not let them dry).
In another pan, heat the butter, cook the shallots until transparent, add blanched and well dried beans, then sauté the cleaned mushrooms for a few minutes. Season with parsley, salt and pepper.
Arrange the vegetables on a plate, lay the fillet on top.
Pour the whipped cream into the vegetable pan, add the veal stock and reduce. Serve as an accompaniment to the vegetables.