Char two ways with vanilla savoy cabbage

Ingredients for 6 servings:

• 6 fish fillet(s) (char fillets), 3 with skin, 3 without skin
• Flour
• Rapeseed oil, neutral
• Sea salt
• Sugar
• Pepper, black from the mill
• butter
• 1 lemon(s), untreated
• 1 small savoy cabbage
• 200 ml cream
• 1 onion(s)
• 1 vanilla pod(s)
• Sea salt
• Pepper, black from the mill
• Sugar
• nutmeg
• Butter, some

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A nice starter in an autumn menu, savoy cabbage can be prepared in advance, the char is quick to cook à la minute

Char: Carefully debone the char fillets and then halve them. This will yield 6 portions each of skinless and skinless fillets. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit) top/bottom heat. Grease a baking dish with butter, season the skinless fillets with salt and sugar, and place them in the baking dish. Brush the tops of the fillets with butter, cover the baking dish with cling film, and place in the preheated oven for about 25 minutes. When the char is cooked, remove the baking dish and season with a little grated lemon zest, salt, and pepper. Season the skin-on char fillets with salt and sugar, and flour them. Heat a little rapeseed oil in a non-stick pan and fry the fillets skin-side down first. If the fillet bulges too much, place a plate on top. When the skin is crispy, turn the fillets over and fry briefly, seasoning with salt and pepper. Vanilla Savoy Cabbage: Trim the stalk of the savoy cabbage and then slice the green or light leaves into thin strips. Dice the firm white parts. Season the savoy cabbage strips with salt and sugar and let stand for about 30 minutes. Then cook with a little water and a knob of butter until al dente. Dice the onion and simmer in the cream with the savoy cabbage cubes until soft. Split the vanilla pod and scrape out the seeds. Add the vanilla pod to the boil. Season with salt, sugar, pepper, vanilla seeds, and nutmeg. Remove the vanilla pod and puree everything until smooth. Season again to taste. Mix the savoy cabbage strips with the savoy cabbage purée and adjust the seasoning to taste. If you want to prepare the vegetables in advance, keep the two components of the savoy cabbage separate and heat the savoy cabbage purée the next day, stirring in the savoy cabbage strips at the end. They heat up quickly.