Rinse the potatoes, remove the skin and cook them as boiled potatoes.
Detach savoy cabbage leaves from stem, rinse, remove thick cabbage ribs, cut leaves into 1 cm thick strips. Blanch in boiling salted water for about 5 minutes, cool and rinse.
Rinse peppers, clean and cut into tender strips. Sauté bell bell pepper strips in half of butter or possibly light butter, add savoy cabbage strips and cook in about 100 ml water (per 800 g cabbage) until tender. Season with salt, pepper and a pinch of nutmeg.
Dry fish fillets and sprinkle with juice of one lemon, season with salt and season with pepper. Fry in hot oil on both sides for about three minutes. Keep fish warm. Foam the remaining butter or possibly light butter in the frying fat, sprinkle flour over it, extinguish with clear soup and whipping cream, fold in mustard, simmer briefly on low heat. Season to taste with salt and freshly ground pepper.
Rinse parsley, chop finely, sprinkle over boiled potatoes. Serve with cabbage, fish fillet and mustard sauce.
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