Pike perch on bed of pointed cabbage

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 150 g frozen young peas
  • 2 Onions
  • 900 g Pointed cabbage
  • 2 TABLESPOONS Oil
  • 265 g Butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp ground white pepper
  • 7-10 Tbsp grated nutmeg
  • 4 (125 g each) pieces of zander fillet on skin
  • 2 TABLESPOONS Flour
  • 20 g clarified butter
  • 1/2 bunch Dill
  • 1 Shallot
  • 4 white peppercorns
  • 1 TABLESPOON White wine vinegar
  • 4 Egg yolk (size M)
  • 1 TABLESPOON Lemon juice
  • 1-2 TEASPOONS Cream horseradish (glass)
  • 7-10 Tbsp Lemon slices

Directions

  1. 1

    Let peas thaw at room temperature. Peel and finely chop the onions. Clean, wash and halve the cabbage, cut out the stalk and cut the cabbage into strips. Heat oil and 15 g butter in a wide saucepan, add onions and fry until transparent.

  2. 2

    Add cabbage and braise at low to medium heat for about 6 minutes while turning. Add peas and braise for another 2-3 minutes. Season with salt, pepper and nutmeg. Keep warm.

  3. 3

    In the meantime, wash the fish and pat dry. Mix flour, 1/2 tsp. pepper and 1/2 tsp. salt in a deep plate. Turn the fish in it. Heat clarified butter in a large pan and fry the fish for about 2 minutes on each side.

  4. 4

    Keep warm. Meanwhile wash the dill, shake dry and chop finely.

  5. 5

    Melt 250 g butter and heat carefully until the whey residue sinks to the bottom and the butter is clarified. Separate the fat from the whey and keep warm. For the reduction peel the shallot and cut into fine cubes.

  6. 6

    Crush the peppercorns with the back of a knife or in a mortar. Bring vinegar, 2 tablespoons of water, peppercorns and diced shallots to the boil in a small saucepan and reduce to 1/3 liquid. Pour reduction through a sieve into a stainless steel bowl.

  7. 7

    Add 1 tablespoon of water and egg yolks and whisk. Whisk over a hot water bath (60-70°C) with a whisk until a creamy mixture is formed. Gradually beat butterfat drop by drop into the egg yolk mixture.

  8. 8

    Season to taste with lemon juice, salt, pepper and horseradish.

  9. 9

    Arrange vegetables, fish and some sauce on a plate, sprinkle with dill. Garnish with lemon slices and dill flags. Add the rest of the sauce. Boiled potatoes taste good with it.

  10. 10

    Tip: Whipping too weakly gives the sauce poor binding and volume. The same effect has too little warming. Excessive heating prevents full whipping, causes the yolks to set too strongly and the sauce to curdle.

Nutrition Facts

KCAL
880 kcal
CARBS
18 g
FATS
74 g
PROTEINS
35 g