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Fish on creamed savoy cabbage

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Ingredients for 4 servings:

  • 1 savoy cabbage, approx. 500 g, cut into strips
  • 20 g butter
  • 100 ml cream
  • 450 g potatoes
  • 4 fish fillets, approx. 650 g (e.g. cod)
  • salt and pepper
  • 2 tbsp butter
  • 2 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Sauté the savoy cabbage in butter, deglaze with cream, and cook for about 20 minutes. Meanwhile, peel the potatoes and cook in salted water. Season with salt and pepper. Wash the fish fillets, pat dry, and season with salt and pepper. Fry in a pan with butter and oil over medium heat for 4-5 minutes on both sides until golden brown. To serve, place the savoy cabbage in the center of the plate, place the fish on top, and arrange the potatoes around it.

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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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