Cut the fish fillet into pieces of about 5 cm and clean. Acidify with lemon, season with salt, season with pepper and rub with herbs de Provence. Fry in oil and put aside.
Chop the onions very finely and sauté in oil. Stir in crème fraîche, paradeis pulp, brandy, 1/2 tsp. kitchen herbs de Provence, a little salt and the fresh chopped dill.
Cut the zucchini 12 cm thick slices, fry in oil. Season with salt and pepper, kitchen herbs of Provence and sprinkle with the chopped parsley.
Peel and make the potatoes. Mix with the milk, whip to a pulp and season with salt, pepper and nutmeg. Fold in the crab meat.
In an ovenproof dish, layer the ingredients in the following order: Sauce, fish, zucchini, mashed potatoes.
Top the mashed potatoes with a few knobs of butter. Bake for about 15 minutes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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