Summary

Ingredients

• 500 g savoy cabbae
• 2 liters water

For the sauce: (roux)

• 50 g bacon, mixed
• 1 liter water
• 160 ml cream for boiling
• 60 g flour
• 60 g butter
• Pepper White
• salt
• Nutmeg, ground
• Caraway seed

For the fish:

• 4 fillet (s), (pikeperch), 180 grams each
• 1 tablespoon lemon juice
• 1 tablespoon germ oil
• 1 sprig dill
• 4 slices lemon (s)
• wild rice

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Instructions

1. Wash and clean the savoy cabbage, remove the outer leaves, quarter and cut out the stalk. Then cut the savoy cabbage into fine strips. Bring two liters of water to the boil and blanch the savoy cabbage for three minutes. Then drain, rinse in cold water and drain well.
2. Cut the bacon into strips and fry them in a large saucepan until crispy. Combine the flour and butter in the pan, pour in a liter of water and the cream and bring to the boil. Add the savoy cabbage and cook on a low heat for three to five minutes. Season to taste with pepper, salt, nutmeg and caraway seeds.
3. Clean the pikeperch fillets, drizzle with lemon juice, season with salt and pepper. Heat the germ oil in a pan. Fry the pikeperch fillets for about 3 minutes on each side.
4. Place the pikeperch on the savoy cabbage and garnish with dill and lemon wedges.
5. Wild rice goes well with this.