Pointed cabbage pot with warm trout fillets

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3 4
Briefly warmed up in the oven, the fish tastes like fresh from the smoking oven
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 750 g Potatoes
  • 750 g Pointed cabbage
  • 2 Onions
  • 2 TABLESPOONS Butter
  • 2 TEASPOONS Vegetable broth (instant)
  • 2 TEASPOONS Horseradish (glass)
  • 2 pck. (125 g each) smoked trout fillets
  • 7-10 Tbsp salt and pepper
  • baking paper

Directions

  1. 1

    Wash the potatoes and boil in water for about 20 minutes. Clean and wash the pointed cabbage and cut it into fine strips from the stalk. Peel onions and cut them into strips. Drain potatoes, rinse with cold water and peel.

  2. 2

    Heat the butter in a wide saucepan. Fry the onions in it until transparent. Add cabbage and steam briefly. Deglaze with 125 ml water. Bring to the boil, cover and stew for about 10 minutes. Stir in horseradish. Fold in potatoes. Cover and continue to braise for about 10 minutes.

  3. 3

    In the meantime, place the trout fillets on a baking tray lined with baking paper and heat in a preheated oven (electric cooker: 160 °C/circulating air: 140 °C/gas: see manufacturer) for approx. 5 minutes.

  4. 4

    Season the pointed cabbage with salt and pepper. Arrange with warm trout fillets and serve immediately.

Nutrition Facts

KCAL
360 kcal
CARBS
29 g
FATS
16 g
PROTEINS
22 g