Pike-perch fillet with Bavarian creamed cabbage

Ingredients for 4 servings:

• 4 zander fillets, 150 g each
• Salt and pepper, white
• lemon juice
• 1 pointed cabbage
• 1 onion(s)
• 70 g bacon, streaky
• 70 g butter
• Sugar
• 100 g whipped cream
• Flour, for turning
• 1 tbsp raspberry vinegar

Instructions

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

Rinse the zander, pat dry, and drizzle with lemon juice. Season with salt and pepper. Remove any outer leaves, stalks, and thick ribs from the pointed cabbage, cut into thin strips, rinse in a sieve, and pat dry. Peel the onion, dice the bacon, and fry both in 30g butter until translucent. Add the pointed cabbage with a generous pinch each of salt and sugar and fry for 1 minute. Pour in the cream and simmer for 5 minutes. Coat the zander fillets in flour and fry in the remaining butter for 3 minutes on each side. Add the vinegar to the creamed cabbage, season well, and arrange on plates. Place the zander fillets on top and serve immediately.