Make and peel the potatoes. Peel the carrots, cut into cubes and blanch in salted water.
Bone the char fillets, season with salt and place on a lightly oiled plate. Put this plate in a steamer with a little bit of water and the green tea form and gently steam the fish for 5-6 min.
Put the carrots with the whipped cream in a hand mixer form and grind finely. Add enough clear soup to make a creamy sauce. Heat the sauce and season with salt, pepper and a little honey.
Fry the potatoes in butter and stir in the herbs.
Serve the fish fillets with the carrot sauce and the potatoes.
Our tip: It is best to use fresh herbs for a particularly good aroma!