Remove the core from the bell pepper and cut into small cubes. Clean leek, peel carrot and cut both into slices. Sauté vegetables in butter in large frying pan until tender, stirring. Add vegetable soup and steam everything together for 5 minutes until soft.
Rinse fish fillet, dry, dice, sprinkle with juice of one lemon and season with herb salt. Push the vegetables to the edge of the frying pan, add the fish and cook for about 8 to 10 minutes, turning once.
If you wish, you can bind everything together with the vegetable binder, turning once.
Refine the vegetables with the whipped cream, serve together with the fish fillet and garnish with parsley and lemon slices.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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