Rinse the fish fillets, dry them, sprinkle with the juice of one lemon and cover with a lid.
Remove peel from potatoes, rinse and cook in salted water until tender. Rinse, dry and chop kitchen herbs. Coarsely grate cheese. Whip egg whites with a squeeze of lemon juice until very stiff. Melt the butter.
Mash cooked potatoes, stir through with herbs and cheese. Pepper, maybe season with salt. Fold in the snow. Season fish fillets with salt, season with pepper and place in a buttered gratin dish. Add peeled onion and spices, pour white wine. Cover the gratin dish with a lid. Cook in a heated oven (E:200 degrees Celsius) for about 15 minutes.
Place the fish fillets in the hot baking dish lid, brush with the souffle mixture and drizzle with the melted butter. Bake in the oven (E:200 °C ) for 10-12 min.
Pour the fish-wine-roast stock through a sieve into a saucepan and reduce by 1/4. Add crème fraîche, season and serve with the fish fillets.
Serve with grainy wild rice.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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