Preparation:
1. Sauté the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for another 5 minutes.
2. Knead the rest of the butter with the finely chopped parsley and the mustard together.
3. Half the fish filets lengthwise and spread the mustard-butter-herb mix over them. Roll them up in little rolls. 4. Wash the peppers and cut in halves and clean out the insides. 5. Put the onion cubes evenly in each pepper half and carefully set two fish rolls in each pepper. 6. Cut aluminum foil into squares, big enough for the pepper halves, put a pepper on each and fold over and twist to close tightly.
7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut bread into little squares and put over the ready grilled peppers and serve.
Out of "Die Actuelle" magazine Translated by Brigitte Sealing. |
