Halibut fillet in puff pastry on saffron herb

Ingredients for 4 servings:

• 2 packs of puff pastry, rolled up and ready to bake
• 600 g fish fillet(s) (halibut fillets), without skin
• 1 small potato(s)
• 400 g white cabbage
• 2 shallots
• 100 ml white wine
• 60 g butter
• 200 ml whipped cream
• 2 eggs
• Salt
• Pepper (Malabar pepper)
• Saffron threads
• Juniper berry(s)
• Spice mix (fish pepper)
• rosemary
• 100 ml vegetable stock
• allspice berries
• clove(s)
• Parsley
• Thyme
• 1 bay leaf
• chervil

Instructions

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

Tender fish fillet refined with exquisite spices

Wash the cabbage, removing the outermost leaves and the stalk. Finely grate the cabbage. Peel and finely dice the shallots. Place a bay leaf, 1/4 teaspoon of thyme, eight Malabar peppercorns, one clove, two allspice berries, and two juniper berries in a spice bag and tie it tightly. Heat 1 tablespoon of butter in a saucepan and sauté the diced shallots. Add the cabbage and the white wine, cream, and vegetable stock. Add a pinch of saffron threads and the filled spice bag. Cover and simmer the cabbage until soft, then remove the spice bag. Separate the eggs. Finely grind 1 teaspoon of sea salt. Cut the fish fillet into eight pieces. Heat 2 tablespoons of butter, sear the fillet pieces on both sides, and season with a little salt and the crushed sea salt. Preheat the oven to 200°C (top and bottom heat). Line a baking sheet with parchment paper. Lightly sprinkle the seared fillet pieces with the herbs (parsley, chervil, rosemary, thyme) and wrap them individually in puff pastry. Press the ends of the puff pastry together and place the pastry parcels seam-down on the baking paper. Brush with egg yolk and bake in the oven for about 12 minutes until golden brown. Meanwhile, wash, peel, and finely grate the potatoes and use them to bind the softened cabbage. Bring the cabbage back to a boil and season with salt and freshly ground Malabar pepper. Arrange the saffron herb, add the fish fillet, and serve.