Fish Fillet with Creamed Savoy Cabbage
Fish fillet with creamed savoy cabbage is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 640 g fish fillet (firm meat, 4 pieces)
- 2 tbsp lemon juice
- Salt
- Pepper (freshly ground)
- 2 tsp paprika powder (sweet)
- 1 savoy cabbage
- 1 lemon
- 3 tbsp butter
- Salt
- Pepper (freshly ground)
- nutmeg
- 2 tbsp lemon juice
- 100 g heavy cream
- 4 sheets filo pastry (optional)
Instructions
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1.
Drizzle fish pieces with lemon juice and season with salt, pepper, and paprika; let sit briefly.
-
2.
Remove outer leaves from the cabbage, quarter the head, cut out the core, and slice crosswise into strips.
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3.
Bring plenty of salted water to a boil, roughly chop the lemon, and cook the cabbage strips for about 5 minutes. Drain, shock in ice water immediately, then drain again and remove lemon pieces.
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4.
Heat butter in a pot and sauté the cabbage for about 5 minutes; pour in cream, season with lemon juice, nutmeg, salt, and pepper, and reduce slightly.
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5.
Bake filo pastry in a hot oven until lightly browned for a few minutes.
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6.
Grill fish pieces on a hot grill for about 3 minutes per side.
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7.
Serve by placing a piece of filo pastry on each plate, spreading the creamy cabbage over it, and arranging the fish on top. Accompany with a small mixed green salad.
