Make the kale. Cut the fish into cubes. We recommend fillet ends of the salmon, pike-perch and turbot fillets – it is best to buy everything together fresh from the fishmonger. Season the fish cubes with salt and fry them in butter. Take out the fish cubes, extinguish the broth in the frying pan with whipping cream, add the juice of half a lemon and briefly bring the cream to the boil and add the fish cubes one more time.
Boiled potatoes go well with this dish.
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