Perch-Pike with Apple-Balsamic-Sauce

100 g sugar
250 ml fishstock
125 ml calf gravey
2 tbsp. James Balsamic Vinegar
1 dash salt and pepper
125 g butter
1 small apple cubes
Beans:
350 g broad beans
50 g butter
1/2 tsp. savory
1/2 tsp. parsley
1 dash salt and pepper
Pike-Perch:
4 fillets of pike-perch
150 ml Villa Zottopera Olive Oil
50 g butter

100 g sugar caramelise in a pan. Add 250 ml fishstock and 125 ml calf gravey and let reduce. Add 2 tbsp. James Balsamic Vinegar and season to taste with 1 dash salt and pepper freshly ground, and mount it with 125 g butter Add to the finished sauce 1 small apple cubes heating it through.
Beans:
350 g broad beans cut into stripsand blanch. Toss it in melted 50 g butter and season with 1/2 tsp. savory and 1/2 tsp. parsley and 1 dash salt and pepper Arrange on plates.
Pike-Perch:
4 fillets of pike-perch fry on both sides in a mixture of 150 ml Villa Zottopera Olive Oil and 50 g butter Place on the beans and drizzle the Apple-Balsamic-Sauce over it

serves 4
by Christian Petz, Palais Cobourg Vienna