This recipe for pike perch on creamy Savoy cabbage is a creation that arose from the desire to combine regional and seasonal ingredients in an elegant way. I still remember my childhood well, when Savoy cabbage was considered "poor people's food". This dish is my attempt to give Savoy cabbage a new shine and show how versatile it can be. The pike perch, with its fine, almost noble taste, forms the perfect contrast to the hearty Savoy cabbage. The skin of the pike perch, fried crispy, provides a great texture and an additional taste experience. The Savoy cabbage itself, a typical winter vegetable, brings a slightly earthy note, which is wonderfully softened by the addition of cream and bacon. The bacon not only provides seasoning, but also a smoky depth that rounds off the dish. The potatoes in the gratin provide the necessary satiety and a creamy consistency that perfectly matches the other components. When preparing in the Thermomix®, it is important to cut the potato slices for the gratin as evenly as possible so that they cook evenly. A vegetable slicer helps a lot here. Be careful not to chop the Savoy cabbage too finely, otherwise it will become too mushy when cooked. Chopping in the Thermomix® on level 4 for a few seconds is ideal. When sautéing the Savoy cabbage, it is important not to fry it for too long, as it can otherwise become bitter. The cooking time in the Thermomix® with reverse ensures that it is cooked gently and retains its valuable ingredients. For a vegetarian version, the bacon can simply be omitted and replaced with smoked tofu or smoked tofu cubes. To make the dish vegan, the cream can be replaced with plant-based cream alternatives. There are now also great vegan alternatives for cream and cheese for the gratin. If you like it a little spicier, you can add a pinch of chili or some chopped pepperoni to the Savoy cabbage. The addition of fresh herbs such as thyme or rosemary also gives the dish a special touch. Serve the pike perch on the creamy Savoy cabbage bed and serve with the potato gratin. A fresh salad with a light vinaigrette dressing goes perfectly with it. A dry white wine, such as a Pinot Gris or a Sylvaner, harmonizes wonderfully with the fish and vegetables. Leftovers of the Savoy cabbage can easily be stored in the refrigerator and warmed up the next day. The potato gratin also tastes very good cold. However, the pike perch fillet should be freshly prepared, as it will otherwise lose its taste and consistency. The Savoy cabbage can also be prepared well. It can be cleaned, cut and chopped in the Thermomix® the day before. This saves you time on the day of preparation.

Pike Perch Fillet on creamy Savoy Cabbage bed

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Description

Ingredients (15 ingredients)

Preparation (10 steps)

Prepare potatoes

Bake potato gratin

Prepare onions and bacon

Prepare Savoy cabbage

Prepare pike perch fillet

Fry bacon and onions

Sauté Savoy cabbage

Season and turn pike perch fillet

Fry pike perch fillet

Arrange

Finished cooking? Great! 🎉

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