Wash 1 kg of fegg quickly in cold water. Dry and cut into strips about 8 x 4 cm. Fry 3 cups of onions, finely chopped, and 1 clove of garlic, mashed, in 2 tablespoons of butter over low heat for about 10 minutes. Add 3 tablespoons of lemon juice, 2 tablespoons of chopped parsley, and 1 tablespoon of mustard. Cook for another minute. Remove from the heat and skillet, and keep warm. In the same skillet, at high heat, fry the fegg on both sides until golden brown. Place in a dish and cover with the onion. Serve hot.
Wash 1 kg of fegg quickly in cold water. Dry and cut into strips about 8 x 4 cm. Fry 3 cups of onions, finely chopped, and 1 clove of garlic, mashed, in 2 tablespoons of butter over low heat for about 10 minutes. Add 3 tablespoons of lemon juice, 2 tablespoons of chopped parsley, and 1 tablespoon of mustard. Cook for another minute. Remove from the heat and skillet, and keep warm. In the same skillet, at high heat, fry the fegg on both sides until golden brown. Place in a dish and cover with the onion. Serve hot.
