Preheat the oven to 180 °C (350 °F)
Preparation time: 30 minutes
Cooking time: 15 minute

Tabbouleh:

1. Wash and cut all the vegetables into thin julienne strips. Set half aside.
2. Chop the other half very finely and place in a bowl with a pinch of fleur de sel, pepper, a drizzle of olive oil, a little lemon juice and the cumin. Stir everything together and refrigerate.

Roulade:

1. Divide the remaining julienne vegetables into four parts; lay the perch fillets out flat; place one portion of vegetables on each fillet; roll up and fasten with a toothpick.
2. Place in an ovenproof dish and cook for 10 minutes at 180 °C (350 °F).

Citrus butter:

In a saucepan, bring the orange and lemon juice to a boil and gradually whisk in the cold butter in small pieces to form an emulsified sauce.

Garnish:
Remove the stems from the tarragon and chervil and snip the mint leaves and chives to make the little herb salad. Dress as desired with a light vinaigrette.

Presentation

1. Arrange the vegetable tabbouleh on a plate; remove the toothpick and place the fish on top of the tabbouleh.
2. Pour the citrus butter all around and accompany with the fresh herb salad.