Crispy Skrei with Creamy Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 ski fillet (s) with skin
- some flour
- 2 tablespoon olive oil
- 1 tablespoon butter
- 2 sprigs thyme
- 2 cloves garlic)
For the vegetables:
- 1 pointed cabbage
- 1 onion (s)
- 1 tablespoon butter
- 1 tablespoon olive oil
- some nutmeg, grated
- 100 ml cream
- 0.5 teaspoon ½ marjoram
Moreover:
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pointed cabbage without the stalk into fine strips. Cut the onion into crescents. Heat the butter and oil in a pan. Sweat the cabbage and onions in it until colorless and let them collapse. Season with nutmeg, salt and pepper and cook for about 10 minutes over low heat. Finally, pour in the cream and let it boil down a little. Season with marjoram.
- In the meantime, press the skin of the fish lightly in flour and knock it off a little. Season the meat side with salt and pepper. Heat the oil and butter in a pan and fry the fish on the skin side. Add the thyme sprigs and garlic cloves to the pan so that the frying fat is flavored. Depending on the thickness of the fish, after approx. 4 minutes, carefully turn the pieces of fish and turn off the stove. Let the fish cook with the remaining heat.
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