Season the pike-perch filets with salt, place them in a sous vide vacuum bag. Slightly crush the verbena leaves and add them to the sous vide bag.
Add a good dash of olive oil and vacuum. Depending on the thickness of the filets, cook the pike-perch in the fusionchef sous vide water bath at 60 °C for 10-12 minutes.

In the mean time heat the butter until brown and frothy. Put the filets into the butter until they turn golden. Remove the fish and place the lemon segment and some verbena leaves into the butter. Let them steep. Season with a pinch of salt and pepper.

Arrange the pike-perch and sprinkle with lemon butter.