Simple: Pointed Cabbage Salad with Roasted Pike Perch

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Clean the pointed cabbage. Generously discard the outer leaves. Cut pointed cabbage in half lengthwise and discard the stem end in a wedge shape. Cut pointed cabbage diagonally to the ribs into narrow strips. Clean radishes, cut into very fine slices on a greens slicer or possibly a truffle slicer. Remove the peel from the radish and cut into small pieces. Peel onions and cut into thin strips. Mix everything in a baking bowl.

Mix the mustard, canola oil and vinegar, season with salt and pepper and mix with the prepared salad ingredients.

3. fry the pumpkin seeds in a frying pan, stirring throughout, until they turn brown and puff up.

4. Cut the skin side of the walleye fillets with a sharp kitchen knife. Heat the oil in a frying pan and fry the walleye fillets in it over medium-high heat on the skin side for 8-100 mmin. Season the flesh side with salt, turn the fish to the other side and fry for 1 more minute. Remove and drain on paper towels.

Meanwhile, season the cabbage salad and arrange on 4 plates.

Place 1 fish fillet on each, skin side up. Sprinkle with pumpkin seeds and drizzle with pumpkin seed oil on the table.

Crab tails: Delicate substitute

If you can’t get pike perch, you can use king prawns instead.

The raw crayfish tails are cut in half lengthwise with the shell and coated with oil on both sides.

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