Clean the mushrooms and cut into thin slices, dice the bacon, cut the leek and zucchini into slices, chop the dill. Preheat the oven to 175 ° and grease a gratin dish.
Fry the bacon and remove, fry the courgette and mushrooms lightly, season with salt and pepper and remove, then sauté the leek and stir in 100 g creme fraiche.
Layer the zucchini and half of the mushrooms in the pan, season the fish, drizzle with lemon juice if necessary and place on the vegetables, spread the leek on the fish and top with the remaining mushrooms.
Melt the remaining butter in a pan. Grind toast in the blitz chopper or with a hand blender and mix with 2/3 of the dill and add to the melted butter, spread this mixture over the fish and pour the bacon and the remaining creme fraiche over it. Cook in the preheated oven for approx. 25 minutes. Finally, pour the rest of the dill over it
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