Summary

Ingredients

• 1 kg cod fillet (s)
• salt and pepper
• 1.2 liter fish stock, from the glass
• 500 g white cabbae, (white cabbae)
• 5 tablespoon butter
• 125 ml vegetable stock
• 125 ml white wine, semi-dry
• 1 teaspoon caraway seeds, ground
• 1 tomato (s), cut into wedges
• 8 slices bacon
• 1 bunch chives

Print Recipe Pin Recipe

Instructions

1. Cut the fish fillet into 8 pieces and season with salt and pepper. Heat the fish stock in a saucepan and let the pieces of fish simmer for about 8 minutes at a low temperature.
2. Clean the cabbage and slice it finely. Heat the butter in a saucepan and sauté the cabbage in it for 5 minutes. Then pour in the broth and wine and simmer for about 15 minutes. Season with salt, pepper and caraway seeds.
3. Add the tomato to the cabbage. Fry the bacon in a pan until crispy. Arrange the cabbage on plates and place the fish fillets on top. Tie each slice of bacon together with chives and place on the pieces of fish.
4. Tip: The fish should be eaten hot. To prevent it from cooling down too quickly, the plates should be preheated in the oven.