Riesling trocken

Ingredients

• 600 gZander fillet with skin
• 800 gPointed cabbage
• 2 piecesShallots
• 40 gButter
• 200 mlHeavy cream
• 100 mlVegetable stock
• 2 tbspLemon juice
• 1 tspSalt
• 0,5 tspBlack pepper
• 1 pinchNutmeg
• 2 tbspRapeseed oil
• 0,5 bunchFresh dill

Preparation

1. 1Clean the pointed cabbage, remove the tough core, and cut the cabbage into fine strips. Peel and finely dice the shallots.
2. 2Melt 20 grams of butter in a large pot. Sauté the shallots until translucent, then add the cabbage and sauté briefly while stirring.
3. 3Deglaze with vegetable stock and cream. Season with salt, pepper, and a pinch of nutmeg. Simmer the cabbage over medium heat for about 15 to 20 minutes until the liquid has thickened into a creamy consistency.
4. 4Rinse the zander fillet under cold water, pat dry with paper towels, and cut into four equal pieces. Use a sharp knife to lightly score the skin side several times without cutting into the flesh.
5. 5Heat a non-stick pan with rapeseed oil. Fry the fish fillets skin-side down over medium-high heat for about 4 minutes until golden brown and crispy.
6. 6Carefully turn the fillets over, add the remaining butter to the pan, and cook for another 2 minutes over reduced heat until done. Drizzle with a little lemon juice.
7. 7Finely chop the dill and stir it into the creamed cabbage just before serving. Finalize the seasoning with salt and pepper to taste.
8. 8Arrange the creamed cabbage in the center of preheated plates and place the zander fillet on top with the crispy skin side facing up.