Boil tomato stock with spices and herbs, let cool, pour over fillets and marinate for about 1 day.
Caramelize sugar, deglaze with lemon vinegar and add water and wine. Cook vegetables in it until firm to the bite, let cool.
Add dill and soaked gelatine and season to taste.
Remove fillets from marinade, wipe, cut into thin slices, cover with vegetable jelly and chill for about 5 hours.