Pan‑fried Fish on Creamed Savoy

Ingredients

• 600 g fish fillet (e.g., Victoria perch)
• 2 tbsp flour
• 1 tbsp Lemon Juice
• 1 medium Savoy cabbage
• 400 ml heavy cream
• 2 Spring Onions
• 2 Tomatoes
• 4 tbsp butter
• 1 tbsp oil
• 500 g waxy potatoes
• 2 parsley sprigs
• 1 lemon
• salt and pepper

Instructions

1. 1.

   Separate savoy leaves, wash, cut off stems, slice into thin strips and blanch in boiling salted water for 5 minutes. Drain well. Bring cream to a boil, add the savoy strips, season with salt and pepper.

2. 2.

   Wash fish, pat dry, divide into four portions, drizzle with lemon juice, season with salt and pepper, then coat in flour. Heat oil and 1 tbsp butter; fry fish on both sides until golden yellow. Boil tomatoes briefly, cool, peel, quarter, seed, slice into strips. Trim spring onions, wash, cut into rings, sauté briefly in the fish fat.