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Perch filet with savoy cabbage
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, baking sheet, parchment paper, large saucepan, cooking spoon, large frying pan
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How-To Videos
How to cut an onion
How to chop cabbage
Nutrition per serving
Step 1/ 4
- 1 carrot
- 1 onion
- 1 chili
- 1 clove garlic
- 500 g savoy cabbage
- 300 g perch filets
- oven
- cutting board
- knife
Preheat oven 180°C/355°F. Finely dice carrot, onion, and chili. Mince garlic. Roughly chop cabbage. Cut perch into portion-sized pieces.
Step 2/ 4
- 50 g savoy cabbage
- vegetable oil
- sea salt
- baking sheet
- parchment paper
Arrange cabbage on a parchment paper-lined baking sheet. Drizzle with vegetable oil. Sprinkle sea salt on top. Bake in preheated oven at 180°C/355°F for approx. 10 – 15 min. until crispy.
Step 3/ 4
- 2 tbsp butter
- 450 g savoy cabbage
- 1 tbsp mustard seed
- 1 tbsp mustard
- 200 ml vegetable stock
- large saucepan
- cooking spoon
In a large saucepan, sauté garlic, carrot, and onion in butter over medium heat for approx. 3 – 5 min. until translucent. Then, add rest of the cabbage, mustard seed, mustard, and vegetable stock. Stir well. Continue to cook for another 5 – 10 min until cabbage is tender.
Step 4/ 4
- vegetable oil for frying
- sea salt
- pepper
- large frying pan
In a large frying pan, sauté perch in some vegetable oil over medium heat for approx. 1 – 3 min. per side. Season to taste with salt and pepper. Serve perch on a bed of sautéed cabbage and garnish with crispy cabbage leaves. Enjoy!
Enjoy your meal!
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