Halibut on pepper and cabbage patties by Kolja Kleeberg

Name: Halibut on pepper and cabbage patties by Kolja Kleeberg
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 TEASPOON Caraway seeds; 125 g soft butter; 1 TEASPOON Sweet peppers; 7-10 Tbsp grated zest of 1 organic lemon; baking paper; 500 g Pappardelle (wide ribbon noodles); 7-10 Tbsp salt, pepper; 1 washer White bread; 4 TABLESPOONS Oil; 1 baby pointed cabbage; 200 ml Poultry stock (e.g. from the glass); 2-3 leaves Lovage; 6 Pieces (approx. 100 g each); 7-10 Tbsp Halibut with skin; 7-10 Tbsp salt, white pepper from the mill; 5-6 Tbsp Flour; 6 TABLESPOONS Oil; 50 g Butter; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 TEASPOON Caraway seeds
125 g soft butter
1 TEASPOON Sweet peppers
7-10 Tbsp grated zest of 1 organic lemon
baking paper
500 g Pappardelle (wide ribbon noodles)
7-10 Tbsp salt, pepper
1 washer White bread
4 TABLESPOONS Oil
1 baby pointed cabbage
200 ml Poultry stock (e.g. from the glass)
2-3 leaves Lovage
6 Pieces (approx. 100 g each)
7-10 Tbsp Halibut with skin
7-10 Tbsp salt, white pepper from the mill
5-6 Tbsp Flour
6 TABLESPOONS Oil
50 g Butter
7-10 Tbsp Juice of 1 lemon

Directions

1
For the paprika butter chop caraway finely. Whip the butter with the whisk of the mixer. Add caraway seeds, paprika and lemon peel. Form into a roll on some baking paper and chill. When the butter is firm, cut into 2 cm wide pieces.
2
Cover and place in a cool place.
3
For the Krautfleckerln Pappardelle, cook al dente in sufficient salted water according to the instructions on the packet. Drain, place on a baking tray and allow to cool. Cut into 4 cm long strips. For the croutons, dice the bread and fry it in 2 tablespoons of hot oil until crispy all around.
4
Clean the pointed cabbage, remove the stalk and also cut into pieces of about 4 cm. In a large flat pot, sauté the pointed cabbage in 2 tbsp. oil. Deglaze with chicken stock and cook for 2-3 minutes until soft.
5
Gradually stir in the cold paprika butter until a creamy consistency is achieved.
6
Add the pappardelle, heat briefly. Wash the lovage, dab dry and cut into strips. Add croutons to the cabbage patties. Season to taste with salt and pepper.
7
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Dab halibut with kitchen paper. Season with salt and pepper. Turn lightly in flour. Heat 6 tablespoons of oil in a coated pan.
8
Fry the halibut briefly on both sides. Then cook the fish in a hot oven for 5-8 minutes.
9
Froth 50 g butter in the pan. Deglaze with the lemon juice and fry the fish briefly in it. Serve with the cabbage patties. Drizzle with pesto and sprinkle with parsley chips.