Whitefish Fillets in Rösti Crust on Champagne Cabbage

Champagne herb

Put all ingredients in a saucepan and simmer on low heat for about 1 hour. Season to taste

Season whitefish fillets with salt and pepper, remove skin from potatoes, grate and season with salt and pepper. Flour the inside of the whitefish fillets and pull them through the egg. Spread rösti evenly on fillets and press smooth.

Roast in peanut oil or clarified butter until crispy. Squeeze champagne cabbage and arrange in the center of the plate, keep warm. Strain remaining stock through a sieve and reduce a little. Add cold butter or flour butter until a creamy sauce is formed.

Arrange the fried fish fillets on the champagne cabbage in a fan shape and pour the sauce around them.

As a side dish, we recommend rösti, boiled potatoes or possibly long-grain rice.

Tip: Instead of clarified butter, you can also use butter in most cases.

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