Summary

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)

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Instructions

1. 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.
2. 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.