Sauce: Cut red pepper into small cubes. Heat butter and sautee red pepper cubes, crashed garlic and a dash of marjoram. Douse with soup and let them simmer for about 6 minutes. Stir in cream fraiche, boil down and put aside. Before serving bring sauce to the boil, mash with a hand-held blender and season to taste with salt and pepper.
Turnip Cabbage: Peel cappage, cut into stripes and cook in salted water until they habe a slight bit. Strain, douse with cold water and drain cabbage well. Before serving, heat butter in a pan, sweat vegetable and season to taste with salt and pepper.
Divide fish filets into 4 pieces and spice with salt and pepper. Heat oil and fry filets on both sides until tender. Serve them with sauce and trunip cappage.