1 whole burbot

400g butter

0,1 liter dry white wine

0,1 liter water

salt, pepper

Clean fish and cut in four pieces. Season with salt and pepper. Simmer butter, wine and water. While simmering, add the fish and remove from heat. Leave to stand for three to five minutes. The inside of the burbot should have a temperature of about 38 degrees Celsius. Remove it from the stock and remove the excess liquid.

VEGETABLES:

1 small head of broccoli

2 small carrots

12 radishes

50g cream

50g crème fraiche

salt, pepper, herbs (optional)

Clean and cut the vegetables. Blanche separately. Drain well. When serving, heat cream, créme fraiche and add vegetables. Season and serve.

POTATO CONFIT:

4 large potatoes

200g butter

100g olive oil

100g chicken stock

salt, bay leaf, thyme, garlic

Bring everything except the potatoes to a boil. Cut potatoes to the desired size. Place them in an oven proof dish and strain the stock. Place the dish in the oven and bake the potatoes for 30 minutes to an hour, depending on their size. Drain and sauteé in butter before serving.