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Cut onion into fine rings and stew them in oil. Add
sourcrout, stew some minutes, douse with wine and pour in soup. Add bay
leaf, peppercorns and clove and simmer all uncovered for about 15
minutes. Fold in cream and simmer uncovered for 25 minutes more. Remove
bay leaf and thicken with cornflour. Season to taste with salt and
pepper. Fold in parsley and tomato cubes.
Spice fish filet with salt, pepper and some lemon juice. Fry filets in
olive oil both sides and sprinkle with some rosemary, thyme and pressed
garlic. |
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