Fish with Potato Crust, Bacon and Savoy Cabbage

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Fish with Potato Crust, Bacon and Savoy Cabbage
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
600 grams
2 tablespoons
1 teaspoon
150 milliliters
freshly ground Pepper
Nutmeg (freshly grated)
200 grams
4
Perch fillets each about 160 grams (with skin)
2 tablespoons
100 grams
smoked Pancetta (sliced)
100 grams

Preparation steps

1.

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. 

2.

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. 

3.

Cook bacon until crispy in another pan and drain on paper towels.

4.

Add crème fraîche to cabbage and mix well. Arrange on plates and top with fish and bacon. Serve.