Cleanly cut and debone the fish fillets. It is important that all pieces of fish are about the same size and thickness so that they cook evenly. Then prepare a large, shallow sauté pan (swing pan) with a lid. Butter it, spread the root vegetables evenly and place the fish pieces on top. Season with salt, pepper and lemon juice and place over high heat. As soon as the vegetables start to fry slightly, which is easily recognizable by the noise they make, deglaze with white wine and fish stock and cover immediately. The fish now cooks very quickly in the aromatic steam.suitable foam sauces and the most common side dishes such as wild rice or potatoes, but also simply crusty baguette.
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