Potato and cabbage pot with horseradish and smoked trout

Name: Potato and cabbage pot with horseradish and smoked trout
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 300 g Potatoes; 1 (approx. 500 g) baby pointed cabbage; 1 Onion; 1 TABLESPOON Oil; 1/2 TEASPOON Vegetable broth (instant); 1 piece(s) (approx. 20 g) fresh horseradish; 7-10 Tbsp a few squirts of lemon juice; 1-2 TEASPOONS Dijon mustard; 7-10 Tbsp salt and pepper; 2 smoked trout fillets; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

300 g Potatoes
1 (approx. 500 g) baby pointed cabbage
1 Onion
1 TABLESPOON Oil
1/2 TEASPOON Vegetable broth (instant)
1 piece(s) (approx. 20 g) fresh horseradish
7-10 Tbsp a few squirts of lemon juice
1-2 TEASPOONS Dijon mustard
7-10 Tbsp salt and pepper
2 smoked trout fillets
baking paper

Directions

1
Cover potatoes with skin and cook in water for about 20 minutes. Clean, wash and quarter the pointed cabbage and cut into thin strips from the stalk. Peel and finely chop the onion.
2
Heat the oil in a large pot. Sauté the onion in it. Steam the cabbage briefly. Add 1/8 l water and stock. Bring to the boil, cover and stew for about 10 minutes. In the meantime, preheat the oven (electric cooker: 150°C/circulating air: 125°C/gas: level 1).
3
Drain the potatoes, rinse and peel them. Peel horseradish, grate finely and mix immediately with lemon juice. Stir mustard and horseradish into the pointed cabbage, except for something to sprinkle on top.
4
Add the potatoes and stew everything covered for another 5 minutes.
5
Place the trout fillets on a baking tray lined with baking paper and heat in a hot oven for 3-4 minutes. Season pointed cabbage with salt, pepper and mustard. Serve with the trout fillets and sprinkle the rest of the horseradish on top.