Potatoes, salt, 1/4 L milk, 20 g butter, pepper, nutmeg - use them to make a mashed potatoes (or use them as they are)
Stir 1-2 tablespoons of mustard and approx. 30 g capers into the puree. Cut the fennel into thin slices and sauté in a little water, oil and salt, lemon juice until soft. Fish fillet, salt, pepper and drizzle with lemon juice.
Fry briefly on both sides.
Grease a baking dish and fill it with the steamed fennel. Spread the fish fillet over it, spread the seasoned puree nicely over it.
Mix 1 egg yolk with a little cream and spread over it.
Then bake at 200 ° in a preheated oven for 20-30 minutes.