Pike Perch Fillet with Savoy Cabbage and Persimmon Vegetables

Ingredients

• 500 g savoy cabbage (1 small head)
• 1 persimmon
• 1 Red Onion
• 2 tsp Olive oil
• 5 g sesame seeds (1 tsp)
• 50 ml Vegetable broth
• Salt
• Pepper
• 0.25 tsp cumin
• 0.25 tsp turmeric powder
• 250 g pike perch fillet (2 fillets)
• 2 sprigs Rosemary
• chili flakes
• 1 tsp lemon juice

Instructions

1. 1.

   Clean, wash, and slice the savoy cabbage into thin strips. Peel, wash, and cut the persimmon into pieces. Peel, halve, and slice the onion into strips.

2. 2.

   Heat 1 tsp oil in a pan. Add onion strips and sauté for 2 minutes over medium heat. Add cabbage, persimmon, and sesame seeds; continue to sauté for another 7 minutes while stirring. Deglaze with vegetable broth and season with salt, pepper, cumin, and turmeric.

3. 3.

   Meanwhile rinse the pike perch fillets and pat dry. Wash the rosemary sprigs. Heat the remaining oil in a pan. Sear each side of the fillets for 3 minutes over medium heat, seasoning with chili flakes, lemon juice, salt, and pepper. Serve the fillets atop the cabbage‑persimmon mixture.