← All recipes

🍽️ Zander fillet with cabbage

430 kcal · 30 min · 4 servings

Ingredients

• 800 g white cabbage
• 1 onion
• 1 clove garlic
• 3 tbsp vegetable oil
• 1 tsp powdered sugar
• 1 tsp curry powder
• 100 ml dry white wine
• 20 ml Pernod
• 200 ml vegetable broth
• salt
• pepper (from the mill)
• 100 ml whipping cream
• 800 g zander fillet
• 3 sprigs thyme
• 1 tbsp butter

Instructions

1. 1. Wash the cabbage thoroughly and remove the hard core end.
2. 2. Cut the cabbage into bite-sized pieces.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and garlic finely.
5. 5. Heat 1 tablespoon of oil in a pan.
6. 6. Sauté the onions and garlic briefly in the hot oil.
7. 7. Add the cabbage pieces to the pan.
8. 8. Sauté the cabbage briefly.
9. 9. Sprinkle powdered sugar and curry over the cabbage.
10. 10. Deglaze the mixture with wine and Pernod.
11. 11. Pour in some broth.
12. 12. Season with salt and pepper.
13. 13. Simmer the cabbage on low heat for 10 to 15 minutes.
14. 14. Stir occasionally.
15. 15. Add more broth if necessary.
16. 16. Add cream shortly before the end of the cooking time.
17. 17. Adjust the seasoning with salt and pepper.
18. 18. Rinse the zander fillets under running water.
19. 19. Pat the fillets dry with a kitchen towel.
20. 20. Cut the zander into portion-sized pieces.
21. 21. Heat the remaining oil in a non-stick pan.
22. 22. Place the zander pieces in the pan with the skin side down.
23. 23. Add thyme to the pan.
24. 24. Fry the zander for 4 to 5 minutes until golden brown.
25. 25. Turn the fillets over.
26. 26. Remove the pan from the heat source.
27. 27. Add butter to the pan.
28. 28. Let the zander finish cooking in the residual heat.
29. 29. Season the zander with salt and pepper.
30. 30. Serve the zander on top of the cabbage.

Nutrition per serving

• kcal: 430
• Protein: 42 g · Fett/Fat: 20 g · Carbs: 12 g