Pike Perch Fillet with Ginger Cucumber and Fried White Cabbage

Ingredients

• 150 g white cabbage
• Salt
• 800 g pike perch fillet (skinless)
• 250 g salad cucumber
• 1 hazelnut-sized piece ginger
• 1 Shallot
• 1 Garlic clove
• a little flour
• 3 tbsp oil
• a splash white wine
• 200 ml fish stock
• ground pepper from the mill
• frying oil (dill for garnish)

Instructions

1. 1.

   Clean and finely slice the cabbage. Mix with 2-3 tsp salt and mash it hard with a potato masher. Let it rest for 30 minutes.

2. 2.

   Rinse the pike perch, pat dry, and cut into portions. Peel the cucumber, halve lengthwise, remove seeds, and slice. Peel ginger and dice very finely. Peel shallot and garlic; dice shallot very finely.

3. 3.

   Dust the fish with a touch of flour. Heat oil in a large non-stick pan. Fry the fish for 5-6 minutes. Remove pieces. Add cucumber, ginger, and shallot to the pan fat and sauté for 5 minutes. Squeeze in garlic. Deglaze with white wine, add fish stock, bring to boil. Season with salt and pepper. Return fish pieces and let them steep on very low heat for 5 minutes.

4. 4.

   Heat frying oil to 175°C. Rinse cabbage, pat dry between kitchen paper, fry portions until golden yellow. Drain briefly on kitchen paper.

5. 5.

   Arrange the pike perch with cucumber slices, top with fried white cabbage strips, garnish with dill, and serve.