Escabèche of Perch Fillets and Young Vegetables

Perhaps your new favorite bean dish:

Sauté vegetables briefly in oil until soft, deglaze with vegetable stock. Add saffron, pink garlic, pepper, thyme, bay leaf, chili and vinegar, season with salt and pepper. Stew for about five minutes at low temperature. Season to taste. Season the fillets with salt and pepper and dust the skin side with flour. In a non-stick frying pan, brown in a little hot oil on the skin side and cook without turning to the other side. Place in a large enough bowl and cover with marinade while vegetables are still warm. Leave to marinate for at least twelve hours. Fry the basil leaves in a little oil. Divide vegetables evenly with a tiny bit of marinade on large flat plates. Arrange the fillets on top and garnish with basil.

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