Wash the fish, pat dry, season with salt and pepper and sprinkle with lemon juice. Wash parsley, dab dry and chop finely. Mix 60 g fat, parsley and lemon peel and keep cool. Peel, wash and coarsely grate the potatoes. Mix with egg yolk, breadcrumbs, salt, pepper and nutmeg.
Cut the fish into 8 equally sized pieces and place them on a baking tray lined with baking paper. Spread the potato mixture on the pieces. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes on the top shelf. Meanwhile peel garlic and dice finely. Peel the carrots and clean the leek. Wash both and cut into thin strips. Heat 2 tablespoons of fat in a pan. Add garlic, leek and carrot strips, sprinkle with sugar and allow to caramelize. Deglaze with wine and let it boil down for 7-8 minutes. Season with salt and pepper.
Wash both and cut into thin strips. Heat 2 tablespoons of fat in a pan. Add garlic, leek and carrot strips, sprinkle with sugar and allow to caramelize. Deglaze with wine and let it boil down for 7-8 minutes. Season with salt and pepper. Arrange vegetables and fish on a plate. Garnish with lemon slices and dill and add parsley butter