A medium bodied Pinot Gris, with its mild creaminess and slightly nutty flavor, pairs well with the savoy cabbage.
Preheat oven 180°C/355°F. Finely dice carrot, onion, and chili. Mince garlic. Roughly chop cabbage. Cut perch into portion-sized pieces.
Arrange cabbage on a parchment paper-lined baking sheet. Drizzle with vegetable oil. Sprinkle sea salt on top. Bake in preheated oven at 180°C/355°F for approx. 10 – 15 min. until crispy.
In a large saucepan, sauté garlic, carrot, and onion in butter over medium heat for approx. 3 – 5 min. until translucent. Then, add rest of the cabbage, mustard seed, mustard, and vegetable stock. Stir well. Continue to cook for another 5 – 10 min until cabbage is tender.
In a large frying pan, sauté perch in some vegetable oil over medium heat for approx. 1 – 3 min. per side. Season to taste with salt and pepper. Serve perch on a bed of sautéed cabbage and garnish with crispy cabbage leaves. Enjoy!