Ingredients for fish:
Heat the canola oil in a large pan. Fry the perch until golden brown on both sides. Crush the garlic, wash the thyme and dry it. At the end of the cooking time, add butter, thyme and garlic. Remove the pan from the heat and continue pouring the flavored butter over the perch.
Ingredients for potato salad:
Boil the potatoes in salted water with a little cumin until soft. Drain and let cool slightly. Peel and slice the potatoes.
Peel the shallot and cut into fine cubes. Bring diced shallots and apple cider vinegar to a boil, stirring with water, miso paste and mustard. Season with salt and pour over the potato slices. Season the potato salad with salt and pepper and add rapeseed oil. Allow to steep until it has a creamy consistency.
Ingredients for beans:
Wash and cut the beans, wash the salty ones and dry them.
Slice the beans into strips with a vegetable peeler. Cook these strips in lightly salted water until al dente. Then cool in ice water. Remove the salty stem and chop finely. Toss the bean strips in the pan with the butter while they are still warm and season with salt, pepper and savory.
Finish and configure:
Peel the pear, core and cut into narrow strips.
Place the perch in the center of the tiles. Place potato salad and bean strips on each side. Place the pear strips on top of the beans and potato salad.