Pike-perch fillet Finkenwerder style on creamed savoy cabbage with potato gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices in flakes in a greased gratin dish. Mix 150 g cream and milk and season with salt and pepper. Pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes

2. 2

   Peel onions, cut one into strips and one into cubes. Clean the savoy cabbage, cut in half, cut into strips from the stalk. Wash briefly under cold water and drain in a sieve. Cut bacon into strips

3. 3

   Heat 2 tablespoons of clarified butter in a saucepan. Fry the bacon for about 5 minutes while turning it until crispy. After about 3 minutes add onion cubes and fry until translucent. Remove the bacon and fry the onion strips briefly in the frying fat. Add cabbage. Deglaze with stock and 100 g cream. Bring to the boil and braise for about 20 minutes in a closed saucepan. Season to taste with salt, pepper and nutmeg

4. 4

   Wash the fish, dab dry and cut the fish skin 2-3 times. Season with salt and turn the meat side in flour. Heat 2 tablespoons of clarified butter in a large pan. Sauté the fish for about 4 minutes on the skin side first. Turn after approx. 3 minutes. Arrange fish, savoy cabbage and bacon sticks. Add gratin

Nutrition Facts

KCAL
740 kcal

CARBS
35 g

FATS
49 g

PROTEINS
38 g