Fish Fillet Wok with Snow Peas and Carrot Blossoms

Wash the fish fillet, pat dry with kitchen paper, cut into bite-sized pieces, drizzle with lemon juice and season with plenty of salt and pepper. Clean / remove snow peas, wash and cut into lozenges. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (4 - 5 mm thick) with the knife. Heat butter (2 tbsp) in a wok (alternatively high pan), stir-fry the carrot blossoms in it for about 5 minutes, add the Kaiserschotenrauten and stir-fry briefly. Season well with salt and pepper, deglaze / pour on the fish stock and simmer / boil for about 10 minutes without the lid. Stir in the crème fraîche and let everything simmer for about 10 minutes. Dissolve the cornstarch (1 tbsp) in a little cold water and stir in. Add the pieces of fish and let everything simmer with the lid closed for approx. 6 - 8 minutes. If necessary, season / season with salt and pepper and serve.