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