Smoked butterfish on kale with pinkel and paprika

Ingredients for 2 servings:

• 600 g fish fillet(s) (smoked butterfish fillet)
• 1 tbsp goose fat
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 600 g kale, coarse (frozen)
• 250 ml meat broth
• 1 sausage (pine sausage)
• 1 red bell pepper(s)
• Mustard, hot
• salt and pepper
• Pepper, red, ground pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thaw the kale and strain the liquid through a sieve. Melt the lard in a saucepan, sauté the onion and garlic until translucent. Add the kale, deglaze with half the stock, squeeze the kale out of its intestines, mix with the cabbage, and simmer everything with the lid on and on low heat for half an hour. Stir occasionally. Wash and deseed the bell peppers, cut them into small cubes, stir them into the cabbage, and cook for about 15 minutes on low heat. The cabbage should then be tender, but the peppers should still have a bite. Season with mustard, salt, and pepper. Meanwhile, preheat the oven to about 50°C (top and bottom heat). This is probably the lowest setting, but it’s enough! Heat the butterfish fillets in it, no more. To serve, place the cabbage, pinkel, and bell pepper mixture in the center of the plate, cut the butterfish into appropriate pieces, place it on top, and sprinkle with the ground red pepper. The only side dish I can imagine is potatoes, preferably boiled potatoes.