Cut the carrots into small pieces. Cover and steam in little boiling salted water for about 5 minutes. Drain and collect the stock. Finely dice garlic and shallots. Chop the herbs
Cut the fish into 3 pieces, season with salt and pepper and fry in hot butter for 2-3 minutes on each side. Turn lemon slices once in the frying fat. Take both out, keep warm
Sauté the garlic and shallots in the frying fat until transparent. Add carrots and herbs, deglaze with 5-6 tablespoons of stock and stir in sour cream. Bring to the boil, season and thicken. Arrange everything. Add baguette