Rinse the kitchen herbs, chop and crush with crem fraiche, season with salt and season with pepper. Put on a plate and garnish with chervil. Cut fish fillet pieces into four on the spot, season with salt and lemon. Wrap the prepared fish with leaves of chard, leaf lettuce and spinach briefly dipped in hot water and place in an ovenproof dish.
Cut a carrot and a piece of celery into strips, add to the mold with a little bit of butter and ¼ l of white wine. Salt and season with pepper, then cook in the stove for 20 min.
The finished fish is served on the crem fraiche sauce.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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