Fried Pike-Perch with Apple-Balsamic-Sauce

100 g sugar
250 ml fish stock
125 ml calf gravey
2 tbsp. James Balsamic Vinegar
1 dash salt and pepper, freshly ground
125 g butter
1 apple, diced
Beans:
350 g broad beans, cut into strips, blanched
50 g Butter, melted
1/2 tsp. savory
1/2 tsp. parsley
1 dash salt and pepper
Pike-Perch:
4 fillet of pike-perch
150 ml Villa Zottopera Olive Oil
50 g butter

100 g sugar caramelised in a pan. Add 250 ml fish stock 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 mount it with 125 g butter Add to the finished sauce 1 apple, diced heating it through.
Beans:
350 g broad beans, cut into strips, blanched Toss the beans it in 50 g Butter, melted and season with 1/2 tsp. savory  1/2 tsp. parsley and 1 dash salt and pepper Arrange on plates.
Pike-Perch:
4 fillet 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 Coburg, Vienna