Fish with Potato Crust, Bacon and Savoy Cabbage
- 600 grams Napa cabbage
- 2 tablespoons butter
- 1 teaspoon powdered sugar
- 150 milliliters dry white wine
- freshly ground peppers
- Nutmeg (freshly grated)
- 200 grams waxy potatoes
- 4 Perch fillet each about 160 grams (with skin)
- 2 tablespoons vegetable oil
- 100 grams smoked Pancetta (sliced)
- 100 grams Crème fraiche
Rinse and halve savoy cabbage, remove hard stalk and cut into strips. Heat butter in a pan and saute briefly. Add powdered sugar and wine. Season with salt, pepper and nutmeg and simmer, covered, for about 15 minutes or until tender.
Peel potatoes and slice thinly. Rinse fish and pat dry. Season with salt and pepper and spread with potato slices on flesh side. Season with salt and pepper. Heat oil in a pan and cook fish on potato sides for about 6-7 minutes or until golden brown gently. Turn over and cook on skin side for 4-5 minutes or until golden brown.
Cook bacon until crispy in another pan and drain on paper towels.
Add crème fraîche to cabbage and mix well. Arrange on plates and top with fish and bacon. Serve.