1. Cook the potatoes for about 20 minutes in salted water. Let them cool slightly, then peel. 
  2. Meanwhile, clean and peel the carrots, and cut them lengthwise into thin slices. Wash the leeks and cut them into pieces. 
  3. Heat 2 tablespoons of LARU goose lard in a skillet and simmer the vegetables in it. Season the vegetables with honey, lemon juice, salt and pepper and continue to simmer. 
  4. Season the fish fillets with salt and pepper. Fry the fish fillets in the remaining lard on each side for about 4 minutes. Give the potatoes and a little bit of lard to the vegetables.
  5. Place the potato-vegetable stir-fry on 4 plates and put a fish fillet on top of each one. Serve with dill and lemon wedges.

Ingredients for 4 servings:
  • 4 white fish fillets with skin (perch or trout)
  • 750g small potatoes (waxy)
  • 3 small carrots
  • 2 leeks
  • 1 tbsp. honey
  • 4 tbsp. lemon juice
  • 6 tbsp. LARU goose lard 
  • Salt and pepper