Perch Fillet with Ginger, Cucumber and Cabbage
- 150 grams Green cabbage
- 800 grams Perch fillet (without skin)
- 250 grams Cucumber
- 1 hazelnut-sized piece, fresh ginger
- 1 shallot
- 1 garlic clove
- a little Pastry flour
- 3 Tbsps vegetable oil
- 1 splash white wine
- 200 milliliters fish stock
- freshly ground pepper
- Frying oil (and dill for garnish)
Trim cabbage and cut into very thin strips. Mix with 2-3 teaspoons salt and mash with a potato masher. Let soak 30 minutes.
Rinse perch, pat dry and cut into serving pieces. Peel cucumber, cut in half lengthwise and remove the seeds. Cut cucumber into slices. Peel ginger and finely chop. Peel shallot and garlic. Dice shallot finely.
Sprinkle perch with flour. Heat oil in a large non-stick pan. Add perch and fry 5-6 minutes, them remove from pan. Add cucumber, ginger and shallot to pan drippings and sauté 5 minutes. Press in garlic. Deglaze with white wine and fish stock and bring to a boil. Season with salt and pepper. Return perch to pan and simmer for 5 minutes over very low heat.
Heat frying oil in a pan to 175°C (approximately 350°F). Rinse cabbage, pat dry between paper towels and fry until golden. Drain briefly on paper towels.
Arrange the perch on a platter with cucumber, top with the fried cabbage strips and serve garnished with dill.