Zanderfilet with Caraway and Savoy Cabbage–Horseradish Vegetable

Ingredients

• 150 g mozzarella (or sour cream to taste)
• 800 g zander fillets without skin (about 4 fillets)
• 1 tsp white wine vinegar
• 2 tsp caraway seeds
• 2 tbsp clarified butter
• 200 g cooked jasmine rice
• 600 g savoy cabbage
• 1 Shallot
• 1 tbsp butter
• 100 ml White wine
• 50 ml fish stock
• 0.5 bunch dill
• 20 g horseradish (grated)
• Salt
• Pepper
• 1 pinch tarragon

Instructions

1. 1.

   Wash the zander fillets under cold water, pat dry and drizzle with vinegar; set aside. Rinse the rice and sauté in 1 tsp butter, add double amount of water, season with salt and steam covered. Wash the cabbage, shake dry and cut into fine strips; peel and finely chop the shallot.

2. 2.

   Season the fish with salt and pepper. Sprinkle caraway on a plate, lay the fish on top and press lightly. In a pan heat clarified butter, simultaneously add butter to a pot. Fry the fish in the clarified butter over medium heat until crispy. Sauté the cabbage in butter. Add white wine and fish stock, simmer and season. Wash dill, shake dry, pluck leaves. Slice mozzarella into 4 slices, sprinkle with tarragon. Place rice on plates, add the cabbage vegetable. Arrange a slice of mozzarella (or dollops of sour cream sprinkled with tarragon) over it and place the fish beside. Garnish with dill and grate horseradish over just before serving.