| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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