Pike-perch fillet on bacon and savoy cabbage with balsamic vinegar

Name: Pike-perch fillet on bacon and savoy cabbage with balsamic vinegar
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 125 g Bacon; 1 (approx. 800 g) cabbage; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150-200 ml Vegetable broth; 4 Pike-perch fillets (approx. 80 g each); 1-2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce; 3 TABLESPOONS Honey; 2-3 TABLESPOONS dark balsamic vinegar; 300 ml Fish stock; 1 TEASPOON Cornstarch

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
125 g Bacon
1 (approx. 800 g) cabbage
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150-200 ml Vegetable broth
4 Pike-perch fillets (approx. 80 g each)
1-2 TABLESPOONS Flour
2 TABLESPOONS Oil
3 TABLESPOONS Soy sauce
3 TABLESPOONS Honey
2-3 TABLESPOONS dark balsamic vinegar
300 ml Fish stock
1 TEASPOON Cornstarch

Directions

1
Peel and finely chop the onion. Finely dice the bacon. Clean, wash and drain the savoy cabbage. Cut cabbage into strips from the stalk. Heat the fat in a large pan and fry the bacon and onions.
2
Add savoy cabbage, sauté and season with salt, pepper and nutmeg. Pour in broth, bring to the boil, cover and cook for about 20 minutes. Meanwhile, wash the pike-perch, dab dry and season with salt and pepper.
3
Press fish fillets with the skin side in flour, knock off excess flour. Cut the skin side slightly. Heat the oil in a large pan. Fry the fish over medium heat, turning (first on the skin side) for 4-5 minutes.
4
Remove and keep warm. Add soy sauce, honey, vinegar and fish stock to the pan and allow to boil down for approx. 5 minutes. Mix the starch with 2 tbsp. water and thicken the stock. Arrange the savoy cabbage, pike-perch and balsamic vinegar stock on plates.