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Jaroma cabbage with fish

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Ingredients for 4 servings:

  • 1 white cabbage (Jaroma cabbage
  • 200 g potatoes
  • 4 garlic cloves
  • 1 liter fish broth
  • 3 tsp mustard, sweet
  • 250 g fish fillet(s), white
  • 50 g butter
  • 250 g crème fraîche
  • 1 bunch dill, finely chopped
  • Pinch(s) of salt and pepper
  • some horseradish (creamed horseradish)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and boil in salted water. Quarter the kale, remove the stalk, and cut into approximately 1 cm thick strips. Simmer in hot fish stock for approximately 4-5 minutes. Then drain the kale through a sieve. For the sauce, cut the fish fillet into thin strips and fry in a pan. Add the sweet mustard, creamed horseradish, finely chopped dill, and squeezed garlic cloves. Bring to a boil with the crème fraîche and season with salt and pepper. Pour the fish sauce over the kale and serve with the boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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