Remove the dark (bitter) leaves from the stem mush, then cut diagonally strips about 1 cm wide. Cook in salted water for two minutes, then rinse in iced water. Make carrot and potato cubes also two min and quench.
In a frying pan, sauté shallot cubes in butter until golden. Add the strips of stem mush, carrot and potato cubes, toss briefly and extinguish with a dash of Riesling and the vegetable soup. Cook everything in a few minutes. Season to taste with salt and a pinch of nutmeg.
For the sauce, repeatedly sweat shallot cubes in butter until translucent, then form Riesling, Noilly Prat and fish stock.
Make everything hearty – until the amount of liquid is reduced by half. Then mix in crème fraîche and the whipped cream. Season strongly with the juice of 1/2 lime, salt and freshly ground pepper. Pass through a sieve before serving. Add the butter and whip briefly with a hand mixer.
Sprinkle the fish fillets with a little lime juice, season with salt and season with pepper. Finely grate the potatoes, spread evenly over the fish fillets, press lightly until smooth and season with salt. Roast in hot olive oil together with a little bit of butter on the potato side for three minutes. Now put the whole thing in the 140 °C hot stove form for 5 min.
Serve: In the center of each plate place a nice unit of the stalk mush form, on top put the fishfi
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