Fish fillets with spicy pointed cabbage

Ingredients for 4 servings:

• 600 g redfish fillet(s) or other skinless fish
• 1 lemon(s), juice
• 1 kg pointed cabbage
• 250 g tomatoes
• 40 g butter
• ¼ liter vegetable broth
• 1 onion(s)
• 125 g whipped cream
• 3 tbsp sauce thickener, light
• 2 tbsp mustard, medium hot
• 1 tbsp mustard, grainy
• 1 pinch(s) of sugar
• salt and pepper
• 3 tbsp oil
• 50 g flour
• 50 g breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Wash the redfish fillets, pat dry, and cut into approximately 5 cm wide slices. Drizzle with lemon juice, season with salt, and let stand for 30 minutes. Quarter the pointed cabbage and remove the stalk. Wash and roughly cut into strips. Wash the tomatoes, quarter them, and remove the seeds with a teaspoon. Cut the tomatoes into strips. Heat 30 g of butter in a saucepan and fry the pointed cabbage. Season with salt and pepper. Pour in 125 ml of stock, cover, and simmer for 10 minutes. Add the tomato strips about 2-3 minutes before the end of the cooking time. Finely dice the onion and sauté until translucent. Add the remaining stock and heavy cream, and bring to a boil briefly. Add the sauce thickener while stirring. Bring back to a boil briefly and season with salt, medium-hot mustard, grainy mustard, and a pinch of sugar. Add the sauce to the pointed cabbage and keep the vegetables warm. Whisk the egg in a deep plate and add salt and pepper. Pour the flour and breadcrumbs into deep plates. Pat the fish dry again, then coat it first in flour, then in the egg, and finally in the breadcrumbs. Heat oil in a pan and fry the fish for about 7-8 minutes, turning frequently. Arrange the pointed cabbage on plates and place the fish on top.