Riesling Alte Reben Zeller Schwarzer Herrgott

Ingredients

• 300 gzander fillet with skin
• 400 gpointed cabbage
• 1 pieceshallot
• 20 gbutter
• 150 mlheavy cream
• 50 mlvegetable stock
• 1 tbsplemon juice
• 2 tbsprapeseed oil
• 1 pinchsalt
• 1 pinchpepper
• 1 pinchnutmeg

Preparation

1. 1Clean the pointed cabbage, remove the hard core, and slice the cabbage into fine strips. Peel and finely dice the shallot.
2. 2Melt the butter in a pot and sauté the shallot cubes until translucent. Add the pointed cabbage and sauté for about 2 minutes.
3. 3Deglaze with the vegetable stock and cream. Let the cabbage simmer over medium heat for about 10 to 12 minutes until the liquid has thickened into a creamy consistency. Season with salt, pepper, nutmeg, and a splash of lemon juice.
4. 4Wash the zander fillet, pat dry, and divide into two equal portions. Use a sharp knife to lightly score the skin side and season the fish with salt.
5. 5Heat the rapeseed oil in a non-stick pan over high heat. Place the fish in the pan, skin-side down, and sear for about 3-4 minutes until golden brown and crispy.
6. 6Reduce the heat, turn the fish over, and let it finish cooking on the flesh side for another 1-2 minutes.
7. 7Arrange the creamy pointed cabbage in the center of the plates and place the zander fillet on top with the crispy skin side facing up.