Perch Fillets Crusted with Olives
- 600 grams Savoy cabbage
- 500 grams starchy potatoes (cooked the previous day)
- 3 tablespoons black, pitted Olives
- 1 egg
- 2 tablespoons freshly chopped parsley
- freshly ground peppers
- 100 grams slivered almonds
- 1 onion
- 3 tablespoons butter
- 2 tablespoons dry sherry
- 200 milliliters Whipped cream
- 4 Perch fillet (skinless,each about 160 grams)
- butter (for the pan)
- 2 tablespoons medium hot Mustard
- parsley (for garnishing)
Rinse savoy cabbage, quarter and remove hard stalk, cut into thin strips. Coarsely grate potatoes. Finely dice olives. Separate egg and beat egg white until stiff. Combine potatoes with egg yolks, olives and parsley, season with a little salt and pepper. Fold in egg whites.
Toast almonds in a dry pan and set aside. Peel onion and chop finely. Heat 1 tablespoon of butter in a pan and saute onion until translucent. Add cabbage and saute for 5 minutes. Add sherry and cream and simmer, covered, for 10 minutes. Season with salt, pepper and nutmeg.
Rinse fish pieces, pat dry and season with salt and pepper and place in a large greased casserole. Coat fish lightly with mustard and spread potato mixture on top. Dot with remaining pieces of butter and bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Arrange cabbage mixture on warmed plates, top with a piece of fish and sprinkle with almonds and parsley. Serve.