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Pikeperch Fillet with Savoy Cabbage and Mashed Potatoes

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Pikeperch Fillet with Savoy Cabbage and Mashed Potatoes

The perfect pikeperch fillet with savoy cabbage and mashed potatoes recipe with a picture and simple step-by-step instructions.

Pikeperch fillet:

  • 200 g 2 Zanderfilets mit Haut, küchenfertig TK
  • 1 tbsp Flour
  • 1 tbsp Sunflower oil
  • 1 tbsp Butter
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

Savoy:

  • 250 g Cleaned savoy cabbage leaves
  • 1 tsp Salt
  • 75 g 1 Zwiebel
  • 1 rote Chilischote
  • 1 tbsp Sunflower oil
  • 1 tsp Beef broth instant
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 big pinches Colorful pepper from the mill
  • 100 ml Cream

Mashed potatoes:

  • 350 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Butter
  • 1 tbsp Cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colored pepper from the
  • 1 big pinch Freshly grated nutmeg

Serve:

  • 2 Discs Lemon
  • 2 * ½ kleine Tomate

Pikeperch fillet:

  1. Let the pikeperch fillet thaw, cut in half, pat dry with kitchen paper and turn in flour. Heat sunflower oil (1 tbsp) with butter (1 tbsp) in a pan, fry the pikeperch fillets on the skin side for about 5 minutes, turn over and fry for another 2 minutes. Season the fried pikeperch fillet pieces with coarse sea salt from the mill (1 big pinch per piece) and colored pepper from the mill (1 big pinch per piece).

Savoy:

  1. Dismantle the savoy cabbage leaves, cut out the leaf stalks and cut everything into curable pieces. Boil the savoy cabbage pieces in salted water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and drain well. Peel and quarter the onion and cut into thin strips. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a pan, fry the onion strips with the chilli pepper cubes vigorously / stir-fry. Add the pieces of savoy cabbage and stir-fry briefly with beef broth (1 teaspoon instant), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and nutmeg (2 big pinches) and season with the cream (100 ml) deglaze / pour on. Roast / braise with the lid on at medium temperature for approx. 15-20 minutes. Stir occasionally. For the last 5 minutes without the lid, stir-fry / stew until done. Be careful so that it doesn’t burn.

Mashed potatoes:

  1. Peel, wash and dice the potatoes. Boil the potato cubes in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) for about 20 minutes, drain, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.

Serve:

  1. Serve pikeperch fillet with savoy cabbage and mashed potatoes (serving ring!), Garnished with a lemon wedge and half a small tomato.

Tip:

  1. Serve pikeperch fillet with savoy cabbage and mashed potatoes (serving ring!), Garnished with a lemon wedge and half a small tomato.
Dinner
European
pikeperch fillet with savoy cabbage and mashed potatoes

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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