Cod Fillet on Curry Pointed Cabbage

Kampot pepper is grown in the southeastern province of Kampot in Cambodia. Different harvest times and techniques result in three different peppers - red, white and black Kampot pepper. The red pepper is harvested when the color of the pepper berries on the bush turns red.

This pepper is an absolute rarity, after drying it is cleaned and handpicked. It has a powerful, fruity aroma and is particularly suitable for game, poultry and fish.

Remove the outer leaves from the pointed cabbage, quarter and drain and then cut very finely. Melt some butter in a saucepan and sauté the onion and garlic until translucent, then add the raw cane sugar.

Now add the apple and curry and roast for a few minutes. Curry should always be roasted at the same time, because only then can it develop its full aroma, as some of the spices it contains need fat in order to be able to release their aroma.

Then add the pointed cabbage and sauté for a few minutes while turning, then deglaze with the white wine and let it reduce almost completely at a low temperature, then add the cream and let it reduce (over a low flame) until the desired consistency is achieved and then just add salt and pepper to taste.

Melt butter in a pan over medium temperature, add a little oil. Flour the cod fillets on both sides and then fry them in the pan for about 3 minutes on each side.

Crush the Kampot pepper in a mortar. Arrange the curry pointed cabbage on a plate and place the cod fillet on top. Season the fish fillet with fleur de sel and kampot pepper.