Add some lemon juice to the fish and let it stand. After washing, parboil the potatoes for around 15 minutes in lots of salted water. The remaining vegetables should be cleaned and prepped. The carrots are cut into sticks, while the courgettes are chopped lengthwise. Apply oil to a baking sheet, then season with salt and pepper. Place the potatoes cut side down on the baking sheet after draining and halving them. Including the spring onions, carrot sticks, courgette slices, mango, and carrot sticks. Sprinkle a little icing sugar on the carrots and spring onions.

The baking tray should be placed on the middle shelf of a 200°C preheated oven and cooked for approximately 15 minutes, or until done.

In the meantime, warm the wine and boil it in a big pan until it has been cut in half. Place the fish fillets in the sauce after adding the cream. Cook for 5-8 minutes very gently over a low heat. Add salt and pepper to taste.

Place the fish fillets on top of the veggies on heated plates. Use a hand mixer to froth the sauce before pouring it over the fish and vegetables. Serve with parsley and salmon caviar as garnishes.