Creamed Cabbage with Fillet of Pike-Perch

Quarter the pointed cabbage, clean it, remove the stem and then chop it very finely. Melt the butter in a saucepan and sauté the shallots in it (they should not take color). Now add the cut cabbage. Season with salt, pepper and a little juice of a lemon and cover and steam for 5 minutes until soft. Now remove the lid and boil the resulting stock. Add the whipping cream and reduce it to a third.

Season the pike-perch fillet with salt and pepper and roast in hot olive oil first on the skin side until crispy, then turn to the other side and roast again for 2 min.

Season the creamy pointed cabbage with sugar, salt, pepper and a pinch of nutmeg and arrange. Place the pike-perch fillet on the pointed cabbage.

Serve with small potatoes tossed in butter and kitchen herbs.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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