Cod Fillet with Bread Crust and Savoy Cabbage

Ingredients

• 1 onion
• 0.5 head savoy cabbage
• 4 tbsp clarified butter
• 300 ml white wine
• 400 ml Vegetable broth
• 1 tbsp mustard (medium sharp)
• a pinch caraway seeds
• Salt
• 8 slices toast bread
• 2 Eggs
• 4 cod fillets (130 g each)
• black pepper (ground freshly)
• 1 tbsp flour
• 4 radishes (sliced thin)

Instructions

1. 1.

   Peel the onion and cut into fine strips. Wash the savoy cabbage, remove outer leaves, trim stem and cut into very fine strips. Sauté onion and cabbage in a pot with 2 tbsp clarified butter until translucent. Deglaze with wine, add vegetable broth, then pour more broth. Mix in mustard, caraway seeds and a pinch of salt.

2. 2.

   Cover and cook for 6-8 minutes over medium heat until firm yet tender.

3. 3.

   Cube the toast bread into very small cubes. Beat eggs in a bowl. Season cod fillets on both sides with salt and pepper, then dust with flour.

4. 4.

   Coat each fillet in beaten egg, pressing one side onto the bread cubes so they stick.

5. 5.

   Cook on medium heat in 2 tbsp clarified butter in a non-stick pan, browning the crust side for about 4 minutes until golden brown and crisp. Flip briefly, cook another 1-2 minutes, then plate with savoy cabbage. Garnish with radish slices and serve.