Poached Fish

Rinse the fillets and sprinkle with salt, pepper and nutmeg. Peel and slice the onion or shallots into rings. Thoroughly clean the lemons but do not peel them.

Slowly melt 1/3cup3.5oz/100g of the butter over low heat in a large pan and sprinkle in half of the crumbed rusks or breadcrumbs. Put the fish on top of this and the onion or shallot rings on top of the fish. Slice 1 1/2 lemons into rings and place on top of the onions.

Use the juice of the remaining 1 1/2 lemons and mix with 2 1/4cups/18floz/500ml of water. Gently pour this mix into the pan and sprinkle some fresh thyme on top and spread the remaining crumbs, with the remaining butter in small dabs. Slowly bring to a boil, cover the pan and poach over minimum heat for 20 minutes.

Serve with boiled potatoes and red cabbage.