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Ingredients: 200g carrots 200g fennel bulbs 1 small leek 150g chestnut mushrooms ¼ teaspoon turmeric powder 1-2 tablespoons clarified butter 300ml strong, hot vegetable stock 6 lake char fillets (about 100g each) 2 sprigs of tarragon 6 tablespoons Noilly Prat (or other dry vermouth) 70g butter Herb salt Ground black pepper Rind of half a lemon Rind of half an orange Method: 1. Preheat oven to 120°, with the drip tray on the lowest level. 2. Wash the carrots, fennel and leek. Peel the carrots and chop th
