Chinese cabbage pan with fried fish

Ingredients for 4 servings:

• 400 g fish fillet(s) (pangasius or redfish or pollock)
• 750 g potatoes
• 2 large onions
• 350 ml fish stock or vegetable broth
• 100 ml cream
• 2 tbsp butter
• 500 g Chinese cabbage
• ½ lemon(s), juice
• Salt and pepper, from the mill
• nutmeg
• 1 tsp spice mix (Vegeta)
• 6 tsp mustard (Dijon and Rotisseur half each)
• Sauce thickener, light
• Corn flour or wheat flour
• ½ bunch of dill
• 1 handful of pumpkin seeds

Instructions

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

with a subtle mustard note

Peel, wash, and dice the potatoes. Peel and quarter the onions. Heat 1 tablespoon of butter in a pan and fry the potatoes and onions for about 10 minutes, stirring occasionally. Then deglaze with the fish stock and cream, season with salt, pepper, nutmeg, and Vegeta (or granulated organic vegetable stock), bring to a boil, and simmer covered for about 15 minutes. Cut the cleaned Chinese cabbage crosswise into strips about 2 cm wide. Cut the fish fillet into bite-sized pieces, drizzle with lemon juice, and season with salt. Coat in the cornflour (I brought this tip back from Portugal) and fry in the remaining butter in a second pan until golden brown on all sides. Remove from the pan, drain briefly on kitchen paper, and keep warm. Stir the mustard into the potatoes, season again with salt and pepper, and thicken everything with a sauce thickener. It’s better to season a little more strongly, as the cabbage will still absorb the salt. Then stir in the Chinese cabbage and let it cook, covered, for 3-4 minutes. Transfer the vegetables to a suitable dish, arrange the fish pieces on top, and serve sprinkled with chopped fresh dill and pumpkin seeds.