Peel, wash and slice the carrots. Wash the herbs and chop except for some dill. Bark the toast and crumble it finely. Mix with herbs and eggs
Wash the fish fillet and cut into 8 pieces. Sprinkle with lemon juice, season with salt and pepper
Arrange the carrots in a greased casserole dish. Season with salt and pepper, pour on the stock. Place fish pieces on top. Spread the herb mixture on top. Cover the baking dish with foil
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Remove foil and bake for about 10 minutes. Garnish with remaining dill and lemon peel. Stir the crème fraiche until smooth, add to the mixture. Serve with baguette or boiled potatoes
Drink: cool white wine