Ah, Noël cuisine, Laurent De-Nuzel, Maurice de Lelouz... Les poissons! Les poissons! How I love les poissons! Love to chop and to serve little fish! First I cut off their heads, then I pull out their bones! Ah mais oui, ça c'est toujours le délire. Les poissons! Les poissons! With the cleaver I **** them in two. I pull out what's inside and I serve it up. I've got to love little fishes, don't you? Here's something for tempting the planet. Prepared in the classic technique. First you pound the fish flat with a mallet. Then you slash through the skin, give the belly a slice. Then you drop some salt in, cause that makes it taste nice. Zut alors, I have missed one. Sacrebleu! What is this? How on earth could I miss such a sweet little succulent crab? Quel dommage! What a loss! Here we go, in the sauce. Now some flour, I think just enough. Now I stuff you with bread, it don't hurt. Rejete d'agneau certain et l'aquinoir. Cause it's gonna be a hot and magic silver pot. Tout à lui, mon poisson au revoir! Sous-titres réalisés para la communauté d'Amara.org