Coriander salmon trout fillet with savoy cabbage and sharon
Ingredients for 4 people: 400 g light savoy cabbagesalt200 g leaf spinach1 clove of garlic2 tbsp olive oilPepper from the mill2 sharon fruitsjuice of 1 lime4 portions pike-perch fillet (à 125 g)½ bunch coriander4 tbsp. butter Preparation: 1. Clean the savoy cabbage, rinse, cut into bite-size pieces and blanch in salted water for for 4-5 minutes. Drain and rinse with ice-cold water. Transfer tosieve and leave to drain. Sort out the spinach leaves, wash them thoroughlyand blanch in boiling water for 1 minute. Drain and drain well. Peel the garlic. Heat 1 tbsp olive oil, add the garlic and sauté ...