Whitefish and Cabbage Gratin
- 1 kilogram Green cabbage
- 100 grams smoked Pancetta
- 1 tablespoon clarified butter
- 1 teaspoon powdered sugar
- 2 tablespoons white balsamic vinegar
- 150 milliliters Vegetable broth
- 4 Whitefish (160 grams each, ready to cook, skinless)
- freshly ground peppers
- 75 grams butter
- 2 slices Toast
- 30 grams Hazelnuts
- 30 grams Walnut
- 1 generous pinch organic lemon zest
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.
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.
Preheat the broiler.
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.
Season the cabbage to taste and arrange on plates. Place the fish on top and serve immediately.
Suggestion: Serve with semolina dumplings.