Lingcod on Caraway Cabbage

Ingredients

• 1 onion
• 300 g cabbage
• 2 tbsp Rapeseed oil
• 0.5 tsp caraway seeds
• 125 ml classic vegetable broth
• 320 g lingcod fillet (2 fillets)
• Salt
• Pepper
• 4 sprigs dill
• 3 tbsp sour cream (or sour milk)

Instructions

1. 1.

   Peel the onion and slice it into thin strips.

2. 2.

   Wash, trim, and cut the cabbage into fine strips.

3. 3.

   Heat 1 tablespoon of oil in a pot, sauté the onions and caraway seeds over medium heat until translucent.

4. 4.

   Add the cabbage and continue cooking for 3 minutes.

5. 5.

   Pour in the broth, bring to a boil, then simmer for 8-10 minutes over medium heat.

6. 6.

   Meanwhile, rinse the fish fillets, pat dry, season with salt and pepper. Heat the remaining oil in a skillet over high heat and fry the fish for 3 minutes on each side.

7. 7.

   Wash the dill, shake off excess water, and roughly chop.

8. 8.

   Stir the sour cream into the cabbage, season with salt and pepper to taste. Plate the cabbage, place the fish fillet on top, sprinkle with dill, and serve.