← All recipes

🍽️ Pan-fried Solefish with Savoy Cabbage Stir-fry

386 kcal · 30 min · 4 servings

Ingredients

• 1 kg Savoy cabbage
• 2 carrots
• 1 onion
• 3 tbsp rapeseed oil
• 100 ml vegetable broth
• 100 ml cooking cream
• salt
• pepper
• 4 turbot fillets (200 g each; kitchen-ready)
• 20 g spelt wholemeal flour (2 tbsp)
• 1.5 organic lemons

Instructions

1. 1. Remove the hard core from the Savoy cabbage and wash the vegetable thoroughly.
2. 2. Cut the Savoy cabbage in half and slice it into very fine strips.
3. 3. Peel the carrots and the onion.
4. 4. Grate the carrots finely.
5. 5. Dice the onion very finely.
6. 6. Heat one tablespoon of oil in a frying pan.
7. 7. Add the onions and the Savoy cabbage to the hot pan.
8. 8. Sauté the vegetables for five minutes over medium heat.
9. 9. Pour the broth and the cream over the vegetables.
10. 10. Fold in the grated carrots.
11. 11. Season the mixture with salt and pepper.
12. 12. Let the vegetables cook for six to eight minutes over low heat.
13. 13. Rinse the sole fillets under running water.
14. 14. Pat the fillets dry with a kitchen towel.
15. 15. Season the fillets on both sides with salt and pepper.
16. 16. Coat the fillets briefly in flour until they are lightly covered.
17. 17. Heat the remaining oil in a large frying pan.
18. 18. Fry the fillets on the first side for four to five minutes until golden brown.
19. 19. Turn the fillets and fry them on the other side for another four to five minutes.
20. 20. Squeeze half of a lemon.
21. 21. Add the lemon juice to the cabbage pan and stir.
22. 22. Place the fried sole onto the plates.
23. 23. Serve the warm cabbage pan alongside the fish.
24. 24. Rinse the remaining lemon under hot water.
25. 25. Slice the lemon into thin rounds.
26. 26. Serve the lemon slices with the fish.

Nutrition per serving

• kcal: 386
• Protein: 42 g · Fett/Fat: 16 g · Carbs: 17 g