Whitefish and Cabbage Gratin

0
Average: 0 (0 votes)
(0 votes)
Whitefish and Cabbage Gratin
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram
100 grams
smoked Pancetta
1 tablespoon
1 teaspoon
2 tablespoons
150 milliliters
4
Whitefish fillets (160 grams each, ready to cook, skinless)
freshly ground Pepper
75 grams
2 slices
30 grams
30 grams
1 generous pinch
organic Lemon zest

Preparation steps

1.

Rinse and trim the cabbage, remove the hard stalk and slice into thin strips.

Finely dice the bacon and sweat briefly in the butter. Dust with powdered sugar and allow to caramelize slightly. Deglaze with the vinegar and the broth. Stir in the cabbage, season with salt, cover and cook for about 15 minutes.

2.

Rinse the fish, pat dry and season with salt and pepper. Sauté in some butter on both sides. Place on a baking sheet lined with parchment paper.

3.

Preheat the broiler.

4.

Remove the crusts from the bread and crumble into breadcrumbs.

Chop the nuts coarsely and combine with the breadcrumbs in a bowl.

Melt the remaining butter and mix into the crumbs with the lemon zest. Season with salt and pepper and spread over the fish fillets.

Cook under the broiler for 6-8 minutes until golden brown.

5.

Season the cabbage to taste and arrange on plates. Place the fish on top and serve immediately.

6.

Suggestion: Serve with semolina dumplings.