Pikeperch fillet on bacon savoy cabbage and balsamic sauce

40 minutes

1.

Peel the onion and chop it finely . Finely dice the bacon. Clean, wash and drain the savoy cabbage. Cut the cabbage into strips from the stalk. Heat the fat in a large saucepan and sauté the bacon and onions in it.

2.

Add the savoy cabbage, sauté and season with salt, pepper and nutmeg. Pour in the stock, bring to the boil and cook covered for approx. 20 minutes. In the meantime, wash the pikeperch, pat dry and season with salt and pepper.

3.

Press the skin side of the fish fillets into the flour, knock off any excess flour. Slightly cut into the skin side. Heat oil in a large pan. Fry the fish over medium heat, turning (first on the skin side) for 4–5 minutes.

4.

Remove and keep warm. Put the soy sauce, honey, vinegar and fish stock in the pan and let it simmer for about 5 minutes. Mix the starch with 2 tablespoons of water, bind the stock with it. Arrange savoy cabbage, pikeperch and balsamic stock on plates.