Make a hollandaise sauce: beat 3 egg yolks lightly with white balsamic and white wine, au bain marie. Add small splashes of clarified butter until the sauce is light and creamy. The green couscous: puree a full bunch of parsley with a glass of vegetable stock. Warm up. Pour the warm broth over the couscous grain and let it soak. Mix with a few spoonfuls of softened butter and place the dish with couscous in the microwave at 750 W for about five minutes. Stir the grains with a fork.

ingredients - info eggs 1 tbsp white balsamic vinegar 20 cl white wine 100g butter parsley

Sea purslane is a sea vegetable available from July to October. Sunfish is a relatively expensive fish, but that also depends a bit on the supply. In principle, this happens throughout the year, but there are varying periods of scarcity. You can fry the fish nice and crispy if you leave the skin on.

sunfish with sea purslane

vegetable broth couscous sea purslane vine tomatoes sunfish fillets watercress

Wash the sea purslane and sauté it in a pan with a little butter until the leaves are shiny green. Roast the vine tomatoes by placing them in a bowl in the hot air oven for a few minutes until they burst. Fry the sunfish fillets in butter and season with salt and pepper. Count on 4 minutes per side. On the dinner plate: make a bed of sea purslane. Place the couscous on top with a square ring. Place a piece of fish on top, oversauce and finish with watercress and puffed vine tomatoes.

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