Wash the carrots, celery and fennel and roughly dice them with the shallots. Peel the red onion and cut into small equal cubes with the peppers, zucchini and eggplant. Halve the garlic bulb and wash the thyme. Peel the lemon and cut the cold butter into cubes.
We need a whole fish with bones. Of course, this assumes that it is top fresh - you are welcome to order it in advance from the retailer. Wash the fish thoroughly and then fillet it. Place the fillets in the fridge and divide the carcasses into three pieces. Rinse again and place in a pan with the soup vegetables.
Fill the ICON to the maximum with charcoal and light it. Place the hotplate on top. Place the fish, vegetables and spices in a small pan, add the wine and Noilly and cover with cold water. Slowly bring to the boil. Simmer over a medium heat for 45 minutes. Filter through a large fine sieve. Bring the fish stock to the boil and reduce to 200 ml. Add the saffron and season with lemon juice and salt. Now add the cream and bring to the boil, add 2 lemon zests and sprigs of thyme and keep hot. Do not boil any more.
Now heat up the hotplate! Heat 2 tbsp of frying oil, briefly fry the garlic and thyme stems and add the ratatouille vegetables. Fry everything briefly until crisp, then move to a mild temperature zone. Now add a little salt to the fish fillets and cook on the skin until only a narrow strip of the fish fillet is glazed. Melt the butter and lemon on the fillets. Turn over briefly for 30 seconds and serve immediately with the ratatouille vegetables and sauce.
