Summary

Ingredients

• 400 g fish fillet (s), (skrei back fillet)
• 350 g pointed cabbae, finely chopped
• 1 tablespoon butter
• 60 ml marinade for curry pointed cabbage *
• 4 medium potato (s)
• 1 tablespoon olive oil
• 1 tablespoon butter
• Sea salt, coarse
• Breadcrumbs
• 1 tablespoon parsley, finely chopped
• salt and pepper

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Instructions

1. Boil the potatoes until done, peel them, mash them roughly with a fork, add salt, olive oil and parsley and mix well. It shouldn`t make a fine puree, but a roughly squeezed treat.
2. In the meantime, blanch the pointed cabbage, cool it off and let it drain well. Melt 1 tablespoon butter, add the cabbage, toss briefly, fold in the marinade and heat. Season to taste with salt and pepper.
3. Heat the butter and olive oil in a pan, press the skrei fillet pieces with the skin side in breadcrumbs and fry this side well for about 2 minutes, then reduce the heat to half. Turn the fillets when they are half cooked through. You can see it on the sides when the glassy flesh is slowly turning white. After turning, turn off the stove and finish cooking the fish and add a little salt.
4. * For the marinade, see recipe “Schrats Curry Pointed Cabbage”.