Steamed Pike-Perch over Savoy Cabbage
Steamed pike-perch over savoy cabbage is a recipe with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g thick pike-perch fillet (skinless, deboned)
- 1 EL sesame
- 0.25 head savoy cabbage
- 2 shallots (chopped)
- 2 EL bacon cubes
- 1 TL butter
- 200 ml white wine
- 200 ml vegetable broth
- Salt
- pepper (ground)
- coriander leaves (for garnish)
Instructions
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1.
Cut the pike-perch into 6 roughly equal pieces.
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2.
Wash the savoy cabbage, remove the tough core and cut into fine strips.
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3.
Sauté shallots with bacon in hot butter, add the cabbage and steam for about 2 minutes. Deglaze with wine and broth. Cover and simmer for about 2 minutes. Remove from heat, place the pike-perch pieces on top, cover and let cook for about 10 minutes. If the heat is insufficient, return to a very low flame. The fish should still be slightly translucent in the middle.
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4.
Remove the fish, sprinkle lightly toasted sesame (without fat in hot pan). Season the cabbage with salt and pepper. Fill small bowls with the broth and arrange the pike-perch on top. Garnish with coriander and serve as an appetizer or intermediate dish.
