Ingredients for 4 persons:
600 g floury potatoes
Salt
500 g savoy cabbage (approx. ½ small head)
3 tbsp butter
Pepper
150 ml vegetable stock (instant)
150 ml milk
grated nutmeg
60 g shallots
1 tbsp flour + flour for turning
100 g whipped cream
200 g fish stock (from a jar)
2 stalks dill
a few squirts of lemon juice
600 g pike-perch fillet with skin
4-6 tbsp oil
80 g Emmental cheese
4 tbsp roasted onions
Also:
some tender mini lettuce leaves for garnishing
Preparation:
1. For the mash, wash the potatoes, cut into quarters and cook in boiling salted water for approx. 20 minutes. In the meantime, wash the savoy cabbage, remove the stalk and hard stalks. Cut the leaves into fine strips and sauté in 1 tablespoon of butter for 5 minutes. Season with salt and pepper, deglaze with stock and cook for another 5 minutes.
2. Drain the potato water, add the heated milk and 1 tablespoon of butter to the potatoes and mash coarsely. Season with pepper and nutmeg, fold in savoy cabbage and season again.
3. For the sauce, peel the shallots and chop finely. Sauté in 1 tablespoon of butter until translucent. Add 1 tablespoon of flour and sauté. Add cream and stock, stirring constantly, and bring to the boil. Wash and chop the dill and stir in. Season to taste with salt, pepper and lemon juice.
4. Wash the fish fillets, dab dry and score the skin side at intervals. Season the fillet pieces with salt and pepper, then lightly coat in flour. Fry skin side down in hot oil for approx. 5 minutes, turn over and finish frying for approx. 2 minutes.
5. Cut the cheese into small pieces. Sprinkle the cheese and fried onions over the puree. Serve the pike-perch and sauce garnished with fine lettuce leaves.
Preparation time approx. 50 minutes
Nutritional values per portion approx.:
Calories: 527
Joule: 2210
Protein: 46.5 g
Fat: 23,0 g
Carbohydrates: 32.6 g
(FoodCentrale by ddp images)
