Choose ripe seasonal vegetables and fruits of your choice.

Cut them into small cubes to make the vierge sauce, chop the herbs, and add a dash of Garum de Loire, lemon juice, and a few crushed verbena berries.

Mix and let rest for 1 hour to allow the flavors to meld.

Cook the catfish in a steam oven or poach it in simmering water for 20 minutes. Once cooked, roll it in fresh herbs of your choice (dill, tarragon, parsley, etc.).

Prepare a hollandaise sauce by reducing lemon juice, ground verbena berries, and a dash of apple cider vinegar.

Whisk with egg yolks to form a sabayon and incorporate butter.

Season and serve the warm hollandaise sauce with the vegetables and the catfish.