Crispy pike-perch on piquant orange-grass

Ingredients

Directions

1. 1

   Clean, wash and chop the savoy cabbage. Cook the savoy cabbage in boiling salted water for about 5 minutes. Peel shallots and garlic and dice finely. Heat 1 tablespoon of oil in a pot. Fry the shallots until translucent.

2. 2

   Drain the savoy cabbage well and add. Wash the orange and rub dry. Finely grate half of the peel, peel the other half in coarse pieces. Halve the orange and squeeze the juice. Add juice to the savoy cabbage and simmer gently.

3. 3

   Wash the dill, shake dry, pluck flags from the stems and chop finely. Mix curd, grated orange peel and dill. Season with salt and pepper. Wash the fish, dab dry and scratch the skin.

4. 4

   Put the flour on a plate, place the skin side of the fillets in flour and tap. Heat 1 tablespoon of oil in a large frying pan. Fry the fillets on the skin side for 2-3 minutes until crispy.

5. 5

   Lift the pike-perch out of the pan, place it with the meat side on the savoy cabbage and cook for about 3 minutes until done. Season everything with salt, pepper and chilli. Arrange savoy cabbage and pike-perch on plates. Spread curd cheese on top and sprinkle with orange zest.