Summary

Ingredients

• 800 g fish fillet (s) (pollack fillet)
• 4 tablespoon breadcrumbs
• 400 g pointed cabbae
• 50 g onion (s), finely diced
• 50 g ham, diced very small
• 100 ml chicken broth
• 1 carrot (s), finely diced
• 50 g celeriac, finely diced
• 50 g leek, the white one
• 2 tomato (s)
• Rapeseed oil, with butter flavor
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Blanch the chopped carrot, leek and celery for a minute in boiling water, drain, rinse cold, put in a sieve and drain well. Scald tomatoes, peel, core and dice.
2. Cut the pointed cabbage into fine strips. Heat 1 tablespoon rapeseed oil in a large pan with a high rim and sweat the onion and diced ham in it. Add the pointed cabbage, sweat a little, seasoning with pepper, a little salt and nutmeg. Deglaze with the broth and cook over a low heat in an open pan for about 10 minutes, until the cabbage is cooked but still firm to the bite. Add the blanched vegetable cubes and mix well.
3. Press the fish with the skin side in breadcrumbs, knock off the breading and fry in 2 tablespoon rapeseed oil over high heat. After one minute, reduce the heat by half and turn after approx. 3 minutes (depending on the thickness). Let the fish cook over low heat. You can see the progress of cooking on the sides of the fillet when the glassy meat is slowly turning white. I like it best with white meat when it`s just cooked through. Now season with a little salt.
4. Spread the cabbage and vegetable mixture on plates and place the fish fillets on top.
5. This is a dish that we always have when we want to lose a few pounds. It is also delicious in this form, but does not last very long if rice, pasta or potatoes are omitted as an additional side dish.