Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 fish fillet (s) (pikeperch fillets), each 150 g
- Salt and pepper, whiter
- Lemon juice
- 1 pointed cabbage
- 1 onion (s)
- 70 g bacon, streaky
- 70 g butter
- sugar
- 100 g whipped cream
- Flour, for turning
- 1 tablespoon vinegar (raspberry vinegar)
Print Recipe
Pin Recipe Instructions
- Rinse the pikeperch, pat dry and drizzle with lemon juice. Season with salt and pepper. Remove the outer leaves, stalk and thick ribs from the pointed cabbage, divide into narrow strips, rinse in a sieve and pat dry. Peel the onion, dice the bacon and fry both in 30 g butter until translucent. Add the pointed cabbage with a strong pinch of salt and sugar and fry for 1 minute. Pour in the cream and simmer for 5 minutes.
- Turn pikeperch fillets in flour and fry in the remaining butter for 3 minutes on each side. Sour the creamed cabbage with the vinegar, season well and arrange on plates. Place the pikeperch fillets on top and serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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