Creamed Cabbage with Fillet of Pike-Perch

Quarter the pointed cabbage, clean, remove the stalk, then cut very small. Melt butter in saucepan, briefly sweat shallots, add cabbage, season with pepper, salt, juice of one lemon.

Steam the cabbage for 5 minutes with the lid closed, remove the lid and boil the stock. Add the whipping cream and reduce it to a third.

Season the pike-perch fillet with salt and pepper, roast in hot olive oil on the skin side until crispy at the beginning, then turn to the other side and roast again for 2 min. Season the cabbage with pepper, salt, sugar and a pinch of nutmeg. Arrange the pike-perch fillet on the pointed cabbage.

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