Weißweine Cuvée Alte Reben dry

Ingredients

• 4 piecesZander fillets with skin
• 500 gramsSavoy cabbage
• 200 millilitersHeavy cream
• 2 piecesShallots
• 40 gramsButter
• 100 millilitersVegetable stock
• 1 tablespoonLemon juice
• 0,3 teaspoonNutmeg, freshly grated
• 1 pinchSea salt
• 1 pinchBlack pepper
• 2 tablespoonsVegetable oil for frying

Preparation

1. 1Clean the savoy cabbage, remove the hard stalk, and cut the leaves into fine strips.
2. 2Finely dice the shallots and sauté them in 20g of butter in a pot until translucent.
3. 3Add the savoy cabbage strips, sauté briefly, and deglaze with the vegetable stock. Cover and cook over medium heat for about 10 minutes.
4. 4Add the cream to the cabbage and simmer uncovered until a creamy consistency is achieved. Season generously with salt, pepper, and freshly grated nutmeg.
5. 5Wash and pat the zander fillets dry, then lightly score the skin side with a sharp knife. Season with salt and pepper.
6. 6Heat the oil and remaining butter in a non-stick pan. Fry the fillets skin-side down for about 4 minutes over medium heat until golden brown and crispy.
7. 7Carefully turn the fish, remove the pan from the heat, and let the fillets finish cooking in the residual heat for about 2 minutes. Drizzle with lemon juice.
8. 8Arrange the creamed cabbage in the center of preheated plates and place the zander fillet on top with the skin side facing up.