Filet of Huchen Cooked in Steam with Vegetable Strips and Herbs

In a bowl, whisk olive oil, water, vinegar and salt until the dressing is thick. Then add the finely chopped herbs. Cut the vegetables into fine strips (julienne), cook separately until crisp and salt. Lightly salt the huchen fillets and cook over steam on a rack for 10 minutes. Arrange the fillets on warmed plates. Heat the vegetable strips again briefly and mix with the herb dressing. Sprinkle the vegetables over the fish.

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