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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