Pollock with pointed cabbage and wild garlic dip on boiled potatoes

Ingredients for 2 servings:

• 3 fish fillet(s), white e.g. pollock or cod
• 9 m.-sized potatoes
• 1 head of pointed cabbage
• 1 lemon(s)
• 1 onion(s)
• 1 clove(s) garlic
• 5 leaves of wild garlic
• ½ cup sour cream
• 300 ml natural yogurt, 3.5% fat
• 1 dashes olive oil
• some margarine (Rama)
• some clarified butter
• 1 pinch of salt
• 1 pinch(s) pepper, white
• 1 tsp caraway seeds
• 1 pinch(s) black cumin
• some flour for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Boil the boiled potatoes in salted water. Finely chop the onions and garlic. Melt a little Rama in a deep pan. Sauté the onions until translucent, then add the garlic. Meanwhile, halve and quarter the pointed cabbage, remove the stalk, and if necessary, cut into eighths and strips. Wash and add it to the onion and garlic mixture. Pour in a finger’s breadth of water. Season with salt, white pepper, caraway, and black cumin. Cover and sauté over medium heat, making sure the pointed cabbage doesn’t burn. Stir occasionally and simmer until tender. Ours took about 20 minutes. Meanwhile, prepare the wild garlic dip. Mix the yogurt with the sour cream, add a splash of olive oil, and a squeeze of lemon juice. Season with salt and white pepper. Finely chop the wild garlic or finely chop it with herb scissors and stir it in. If you like, you can also purée it lightly; I didn’t do that, but it’ll probably turn a nice green. Wash the fish fillets and pat them dry. In another pan, heat clarified butter until very hot. Season the fillets with salt and white pepper and drizzle with a little lemon juice. Coat them in flour and fry in the hot pan for about 5 minutes on each side. I could also imagine deglazing the onions with a little white wine before adding the pointed cabbage.