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Ingredients

• 800 g white cabbage
• 1 onion
• 1 Garlic clove
• 3 Tbsp plant oil
• 1 tsp powdered sugar
• 1 tsp curry powder
• 100 ml dry white wine
• 20 ml Pernod
• 200 ml vegetable broth
• Salt
• pepper (ground)
• 100 ml whipping cream
• 800 g pike-perch fillet
• 3 sprigs thyme
• 1 tbsp butter

Instructions

1. 1.

   Wash, trim and cut the cabbage into pieces. Peel and finely dice the onion and garlic. Sauté both briefly in 1 tbsp hot oil. Add the cabbage, sauté for a moment, then sprinkle with powdered sugar and curry powder. Deglaze with wine and Pernod, add some broth. Season with salt and pepper and simmer gently for 10-15 minutes, adding more broth if needed. Just before finishing, stir in cream and adjust seasoning.

2. 2.

   Rinse the pike-perch fillet, pat dry and cut into portions. In the remaining oil, brown the fillets skin-side down in a non-stick pan with thyme for 4-5 minutes until golden brown. Flip, remove from heat, add butter and let it melt. Season with salt and pepper and serve on top of the cabbage mixture.