Redfish fillet with fried jamon cabbage and linguine coated in wild garlic pesto

Ingredients for 4 servings:

• 4 redfish fillets
• 1 white cabbage (jaroma cabbage, approx. 600 g)
• 250 g pasta (linguine)
• 2 shallots (finely diced)
• 1 clove(s) garlic, (finely diced)
• 10 g ginger (finely diced)
• Butter (clarified)
• Fondor
• salt and pepper
• Chives, in rolls
• Flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sauté the shallots, garlic, and ginger cubes in clarified butter. Add the finely chopped kale, mix, and cook in an uncovered pan over low heat until lightly browned. Season with a little Fondor. Cook the linguine al dente according to the package instructions and drain through a sieve. Wash and dry the redfish fillets, and remove any remaining bones. Salt the skin-side of the fish, lightly flour it, and sear it vigorously in hot clarified butter for 3-4 minutes. Lightly salt the other side, turn it over, and finish cooking with the heat off. Mix the linguine with the wild garlic pesto and place it on a plate in a spiral shape using a fork. Layer the fried cabbage pieces next to it and place the fish fillet in front of it.