Pikeperch Fillet with Olive Crust

Ingredients

• 600 g savoy cabbage
• 500 g waxy potatoes (pre-cooked from previous day)
• 3 tbsp black, pitted olives
• 1 egg
• 2 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• 100 g almond flakes
• 1 onion
• 3 tbsp butter
• 2 tbsp dry sherry
• 200 ml heavy cream (at least 30% fat)
• nutmeg
• 4 pikeperch fillets (skinless, about 160 g each)
• butter (for greasing the dish)
• 2 tbsp medium-hot mustard
• parsley (for garnish)

Instructions

1. 1.

   Preheat oven to 200°C (400°F) with upper and lower heat. Clean the savoy cabbage, quarter lengthwise, remove core, and cut leaves into fine strips. Roughly grate potatoes. Dice olives finely. Separate egg yolk and whites; whisk whites stiff. Mix grated potatoes with yolk, olives, parsley, salt, pepper; fold in beaten egg whites.

2. 2.

   Toast almonds in a pan until fragrant and set aside. Peel and dice onion; sauté in 1 tbsp butter in a large pot until translucent. Add cabbage and cook for 5 minutes. Pour in sherry and cream; simmer covered for 10 minutes. Season with salt, pepper, nutmeg and taste.

3. 3.

   Wash pikeperch fillets, pat dry, season with salt and pepper, and place in a large greased baking dish. Spread mustard thinly over fish and loosely top with potato mixture. Dot remaining butter in small pieces over fish. Bake in preheated oven for 15-20 minutes. Arrange cabbage on warmed plates, place one baked fillet on each, sprinkle almonds and garnish with parsley.