22 oz Fish Filet
6 tb Lemonjuice
1/2 Cabbage head
1 Pepper, red
1 Pepper, yellow
1 bn Thyme
4 tb Olive Oil
4 tb Flour
2 oz Butter
Black Pepper to taste 1.Wash the fish, dry with papertowl and sprinkle with two tablespoons of
the lemonjuice. 2.Clean the cabbage and cut into small stripes;blanch the cabbage in boiling saltwater for a couple minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme and rip off the leaves;discard the stems. 4.Clean and core peppers; slice into small stripes. 5.Mix the left over lemonjuice with the salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the cabbage with the peppers and mix in the marinade and arrange on a platter. 7.Cut the fish in stripes and roll in flour and fry in the butter untill golden brown and serve, still warm, on the cabbage salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120