|500 g||savoy cabbage (divided)|
|300 g||perch filets|
|1 tbsp||mustard seed|
|200 ml||vegetable stock|
|vegetable oil for frying|
A medium bodied Pinot Gris, with its mild creaminess and slightly nutty flavor, pairs well with the savoy cabbage.
Preheat oven 180°C/355°F. Finely dice carrot, onion, and chili. Mince garlic. Roughly chop cabbage. Cut perch into portion-sized pieces.
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.
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.