Stuffed Papayas with Ling Fish

Rinse the fish under cold water.

Water, juice of one lemon, wine, dill and parsley and the cleaned vegetables make 5 min.

Stew fish whole for 10 min, then cool in the broth. Take out, cut the fish into pieces.

Drain the broth through a sieve, collect.

Cut papayas diagonally, remove seeds with a teaspoon, scoop out flesh to a 1/2 cm rim. Finely dice flesh.

For the marinade:

Mix with remaining ingredients.

Place fish and fruit pieces in marinade, mix gently with 2 forks, let sit for 60 min with lid closed.

Then fill this mixture into the hollowed out papayas.

Serve with toast and butter.

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