Wash the fennel bulb, remove the green parts and then cut the whole bulb lengthways into thin slices, wash the carrot and leek and cut into slices.
2.
Peel the potatoes, cut into small pieces and cook in water with the vegetables for four minutes. Cook for up to five minutes. Then refine with nutmeg.
3.
Sauté the char fillet with skin in a mixture of water and olive oil in a frying pan for four to six minutes until it is no longer translucent inside. Then place the fillet on the vegetables, remove the skin and sprinkle with lemon juice.
