Whole flatfish with reduced cream, burnt pointed cabbage and wild herb salad

Ingredients for 3 servings:

• 1 small turbot or 1 large sole (whole)
• 1 shallot(s)
• 1 carrot(s)
• 1 parsley root(s)
• e.g. water or white wine
• 250 ml cream
• 150 g butter
• 1 pointed cabbage
• Herbs, wild, from nature

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Cook the cabbage at 160°C until it is nicely browned on the outside (approx. 1 hour). Peel the remaining vegetables, roughly chop them, and place them in a roasting pan. Pour in water or white wine so that the vegetables are 1/3 covered with liquid. Clean the fish and place it on top of the vegetables. Top with butter and place the roasting pan in the oven with the cabbage about 20 minutes before taking the cabbage out of the oven. The cooking time may vary depending on the thickness of the fish. Add the cream to a hot pan and simmer until it thickens slightly. Halve or quarter the cabbage and brush with the thickened cream. Arrange the fish, vegetables, and cabbage on a plate and garnish with the wild herbs. You can find the other recipes for the Shared Table episode “Scandinavia on the Plate” here: https://www.chefkoch.de/rezepte/4045531625130393/Bunte-Bete-Salat-mit-Quark-Kernen-und-Saaten.html https://www.chefkoch.de/rezepte/4045551625131634/Geraeucherte-Muscheln-mit-Gurken-Dill-Salat.html