| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 22 |
oz |
Fish Filet |
| 6 |
T |
Lemonjuice |
| 1/2 |
|
Cabbage head |
| 1 |
|
Pepper, red |
| 1 |
|
Pepper, yellow |
| 1 |
|
Thyme |
| 4 |
T |
Olive Oil |
| 4 |
T |
Flour |
| 2 |
oz |
Butter |
|
|
Black Pepper to taste |
INSTRUCTIONS
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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