Spicy Pollack Fillet Wrapped in Savoy Cabbage

• Use 4-5 slices of the cleaned savoy cabbage for each fillet. Does not need to be blanched, as it softens quickly and so more flavor remains in it. Place 2 larger slices at the bottom. Sprinkle with salt. A frozen fish fillet is then sprinkled with salt. Cover this with 4 bacon cut into pens. Onion cut to size in between. Then top with pepper and nutmeg. Cover with the rest of the savoy cabbage leaves and sprinkle with salt. Fold all the edges inwards, turn them over and place them in a roaster.
• When all the fillets are inside, pour in approx. 300 milliliters of water. Add 2-3 slices of bacon and the remaining onions. Put the lid on the roasting pan and cook everything at 170 ° top and bottom. Fry bottom heat in the oven for approx. 40-45 minutes. Then take everything out.
• Beat the broth with the ingredients with a whisk. Thicken as desired, refine with creme fraîche and season again well with salt, pepper and nutmeg. There was also boiled potatoes. Good Appetite.

annotation

• Use the fish fillet frozen because otherwise it will cook too quickly compared to the cabbage.