Pangasius Fillet on Creamed Sausage with Vegetable Chips and Spiced Butter and Potato Wedges

Vegetable chips

1. Vegetables like beetroot, carrot, radish, Jerusalem artichoke or similar are cut into wafer-thin slices / strips with a vegetable slicer or vegetable peeler. Fry in hot, but not smoking, oil until crispy but not burnt / bitter. Herbs like sage, basil and parsley can also be deep fried in just 5-10 seconds. Caution, sometimes splashes! The different products result in a beautiful, colorful play of colors. Drain the fried food on kitchen paper and flavor with salt, pepper and, if necessary, the other spices. It is important that the vegetable slices are as thin as possible so that they get nice and crispy.

Creamed cabbage

1. Clean the savoy cabbage, cut into small pieces and wash. Peel the onion, cut into small cubes and sweat in the oil, then let the savoy cabbage stew a little. Deglaze with white wine. Pour in the cream and vegetable or poultry stock, stir in the mustard. Slowly braise the savoy cabbage in a closed pot or a stew pan until soft. Pour in more cream / stock or reduce the heat to prevent burning.

Seasoned butter

1. Heat a little brown butter slightly warm and flavor it with the ingredients listed. Cook the potatoes in salted water, cut into wedges and toss in the seasoned butter, keep warm.

finish

1. Season the fish with salt and the ground fennel. Fry in olive oil. When the fish begins to turn white on the sides below, add the butter, turn the fish over, let it fry briefly, then turn off the heat. Start serving while the fish is done cooking in the residual heat of the pan. Arrange the creamed sausage on a preheated plate as a bed. Place the fish on the bed of savoy cabbage and season with a little chilli. Garnish on top with vegetable chips and fried sage. Loosely frame everything with the potato wedges. Enjoy your meal!

critical note: which fish can you still eat with a clear conscience?

1. After seeing the NDR documentary “Tilapia-Lie” about this cheap farmed fish, I first regretted having prepared this fish. So what fish then? The search turns out to be difficult because the matter is complex: The WWF recommends the MSC seal, for example, for wild catches, but this is controversial because it is viewed as too lax. A Greenpeace advisor, on the other hand, is intended to provide guidance, but the fisheries industry’s indications of origin are often not precise enough. Not to mention the quarrel between the Federal Association of the Fish Industry and Greenpeace about whether and to what extent the seas are overfished. As long as the consumer is at the mercy of the lobbying associations unprotected by political regulations, he does not really need to have a guilty conscience when buying fish, because he is ultimately overwhelmed by the question of the “politically correct” fish. (As of 02/2014)

and the other half of savoy cabbage?

1. Savoy cabbage can be frozen well. Either pluck the leaves one by one and cut out the lower, thicker part of the petiole or, as in this case, cut the other half of the cabbage into small pieces. Blanch the cabbage leaves or pieces in boiling salted water and soak in ice-cold water for a nice color. Drain and freeze packed in a freezer bag,