Perch filet with savoy cabbage

Step 1/4

• 1 carrot
• 1 onion
• 1 chili
• 1 clove garlic
• 500 g savoy cabbage
• 300 g perch filets

• oven
• cutting board
• knife

Preheat oven 180°C/355°F. Finely dice carrot, onion, and chili. Mince garlic. Roughly chop cabbage. Cut perch into portion-sized pieces.

Step 2/4

• 50 g savoy cabbage
• vegetable oil
• sea salt

• baking sheet
• parchment paper

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.

Step 3/4

• 2 tbsp butter
• 450 g savoy cabbage
• 1 tbsp mustard seed
• 1 tbsp mustard
• 200 ml vegetable stock

• large saucepan
• cooking spoon

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.

Step 4/4

• vegetable oil for frying
• sea salt
• pepper

• large frying pan

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!

Enjoy your meal!