Clean the pointed cabbage, peel the onions and cut both into strips. Fry the pointed cabbage with onions and diced bacon in a little oil. Sprinkle the sugar over it and let it caramelize a little. As soon as the pointed cabbage is soft and has a nice color, deglaze with the cream.
Now stir in the ground nuts. These ensure that the sauce binds easily. If more sauce is desired, simply increase the amount of cream or refine it with an additional dash of white wine. Season to taste with salt, pepper and nutmeg.
Wash the fish fillets, pat dry, season with salt and pepper and lightly flour. As soon as the pointed cabbage is in the pot or pan, fry the fish in a pan in a little oil on both sides until golden brown. If you want, you can add some lemon juice over it.
Thanks to the short cooking times of pointed cabbage and fish fillet, you have conjured up a very tasty dish in just a few minutes.
We also have homemade tartar sauce or a honey-mustard-dill sauce.
Ingredients
Print Recipe
Pin Recipe