Fried fish on pineapple savoy

Name: Fried fish on pineapple savoy
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 savoy cabbage; 1 TABLESPOON butter/margarine; 7-10 Tbsp salt, white pepper; 600 g Redfish fillet; 2 TABLESPOONS Lemon juice; 2 Eggs; 50-75 g Breadcrumbs; 1-2 TABLESPOONS Oil; 1 can(s) (236 ml) Pineapple pieces; 5 TABLESPOONS Whipped cream; 7-10 Tbsp untreated lemon and; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 savoy cabbage
1 TABLESPOON butter/margarine
7-10 Tbsp salt, white pepper
600 g Redfish fillet
2 TABLESPOONS Lemon juice
2 Eggs
50-75 g Breadcrumbs
1-2 TABLESPOONS Oil
1 can(s) (236 ml) Pineapple pieces
5 TABLESPOONS Whipped cream
7-10 Tbsp untreated lemon and
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the savoy cabbage into strips. Heat the fat. Sauté the savoy cabbage briefly in it, season. Pour in approx. 1/8 l water and bring to the boil. Cover and stew for about 15 minutes.
2
Wash the fish, pat dry and cut into 4 pieces. Season and sprinkle with lemon juice. Whisk eggs. Turn the fish first in egg, then in breadcrumbs. Press the breadcrumbs slightly
3
Fry the fish in hot oil on both sides for about 8 minutes until golden brown. Drain the pineapple. Keep fish warm. Fry pineapple briefly in frying fat if necessary
4
Refine savoy cabbage with cream, bring to the boil. Add pineapple and season to taste. Arrange the fish on the creamed savoy cabbage and garnish. Serve with boiled potatoes
5
The fish gets an exotic touch when breadcrumbs are mixed with 1/2 teaspoon curry