John Myers
Contents
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Ingredients
- 2 Halibut with skin
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 tsp Butter
- 0,5 Jaroma cabbage fresh
- 1 Shallots finely chopped
- 2 tbsp White balsamic vinegar
- 1 pinch Ground caraway
- 1 pinch Sea salt from the mill
- 1 pinch Ground white pepper
- 1 pinch Ground ginger
- 1 pinch Sugar
- 3 tbsp Cold-pressed sunflower oil
- 1 The rest of the colorful pasta from the day before
- 1 tbsp Seasonal herbs finely chopped
- 1 tbsp Butter
- 1 pinch Pasta spice
Instructions
- Fry the halibut pieces all over in the butter, taking care not to overheat the butter so that it does not burn, season to taste
- Slice the white cabbage (Jaroma cabbage) (how fine I leave it to everyone), and add a little salt. Then squeeze firmly with your hands so that it loses some of the juice. But only so much that the cabbage strips are still nice and juicy.
- Then add the spices, vinegar and oil to taste and mix everything well. Let it steep for a few hours and mix again before serving.
- Serve the fish with the coleslaw. We had herbal noodles fried in butter as a side dish.
- I like to take the Jaroma cabbage because it is a little milder and tastes slightly nutty. But others say something sweet again. It's also easier to digest.
Nutrition
Serving: 100gCalories: 516kcalCarbohydrates: 7.2gProtein: 1.3gFat: 54g
