Peel the vegetables and cut them into very small cubes. Chop the kitchen herbs.
Season the fish pieces with salt and pepper. Pour the fish stock into a wide frying pan, bring to the boil, pour in the fish and cook for about four minutes on a low heat with the lid closed.
In the meantime, put the second unit of fish stock and the white wine on a large fire. Then add the butter in flakes and add it to the sauce. Add the vegetable cubes to the boiled down jus form. Bring to a boil, then make it very short so that the vegetables remain crunchy. Season the jus with salt. At the end add the kitchen herbs. Arrange the fish in warmed plates and pour the jus over it.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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