John Myers
Ingredients for 4 servings:
- 800 g fish fillet(s) (pollock fillet)
- 4 tbsp breadcrumbs
- 400 g pointed cabbage
- 50 g onion(s), finely diced
- 50 g ham, very finely diced
- 100 ml chicken broth
- 1 carrot(s), finely diced
- 50 g celeriac, finely diced
- 50 g leek, the white part
- 2 tomatoes
- Rapeseed oil, with butter flavor
- salt and pepper
- Nutmeg, freshly grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Blanch the finely chopped carrot, leek, and celery in boiling water for one minute, drain, rinse in ice-cold water, place in a colander, and drain well. Blanch the tomatoes, peel, deseed, and dice them. Finely slice the pointed cabbage. Heat 1 tablespoon of rapeseed oil in a large, high-sided pan and sauté the onion and diced ham. Add the pointed cabbage and sauté briefly, seasoning with pepper, a little salt, and nutmeg. Deglaze with the stock and cook over low heat, uncovered, for about 10 minutes, until the cabbage is tender but still firm to the bite. Add the blanched diced vegetables and mix well. Dip the fish, skin-side down, in breadcrumbs, tap off some of the breading, and fry in 2 tablespoons of rapeseed oil over high heat. After one minute, reduce the heat by half and turn after about 3 minutes (depending on thickness). Cook the fish over low heat until thoroughly cooked. You can easily see the cooking progress on the sides of the fillet as the translucent meat slowly turns white. I like it best when white meat is just cooked through. Now season with a little salt. Divide the cabbage and vegetable mixture among plates and place the fish fillets on top. This is a dish we make every now and then when we’re looking to lose a few pounds. While it’s delicious in this form, it won’t keep very long if you don’t serve rice, noodles, or potatoes as an additional side dish.
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