John Myers
Ingredients for 2 servings:
- 500 g fish fillet(s) (kingklip fillet)
- 1 pointed cabbage
- 1 papaya
- ½ lemon(s), the juice
- 3 tbsp cream
- 2 cl Pernod
- 2 tbsp breadcrumbs
- butter
- olive oil
- salt and pepper
- sorrel
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
This is a food combining dish and is suitable for losing weight
Halve the papaya and remove the seeds. Scoop out the flesh with a spoon and puree it with the lemon juice, cream, and Pernod. Season with pepper and a touch of salt. Remove the outer leaves from the pointed cabbage and quarter the cabbage. Do not trim the stalk, as it holds the leaves together. Heat 1 tablespoon of olive oil in a large pan and fry the cabbage quarters on the cut sides over medium heat. This takes 15-20 minutes; 10 minutes is sufficient with a covered pan. Cut the fish fillet into 4 pieces and press the skin-side down into the breadcrumbs. Heat 1 tablespoon each of butter and olive oil in a pan, briefly sear the breaded side, then reduce the heat to medium. After about 4 minutes, turn the fillets over and let them cook on the open fire until cooked through. Finally, season with pepper and salt. Place the cabbage on a plate, cut-side up, and spread the papaya puree on top and around it. Place the fish fillets on the plate and decorate with sorrel leaves.
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