As every Good Friday, we chose fish as our main meal: a firm white fish marinated with lemons. While the fish marinates, the broth is prepared: some white wine, pepper corns and a bay leaf. I let the mixture come to a boil and let it simmer for a few mintues. Before putting the fish and lemon slices into the broth, the pepper corns and the bay leaf come out. Let the fish cook for a good 5 – 8 minutes. Just before the fish is cooked, add a few spoons of crème fraiche with a curry mix. Taste for salt before serving it with rice…I served it with the black and crunchy venere rice and sprinkled some chopped parsley to add a bit of colour.