Cabbage Fritters with Fried Pike Perch

A great fish recipe to make yourself:

For the cabbage fritters, blanch the white cabbage in bubbling boiling salted water. Drain and quench in iced water until cool. Then rub dry with a kitchen towel. Cook the lasagna sheets in salted water, also with a little oil, until they still have a slight bite and then cool on an oiled baking sheet. Then cut white cabbage and pasta sheets into lozenges about 3 cm and place together on an oiled plate.

Tip:

To ensure that the walleye sears nicely in the frying pan, it is a good idea to lightly score the skin with a sharp kitchen knife.

Meanwhile, season the walleye on the meat side with a tiny bit of pepper and lightly dust the skin side with flour. Heat a small amount of oil in a non-stick frying pan and fry the pike perch, skin side down, until crispy. When the pike-perch is three-quarters done, add a knob of butter, the clove of garlic and the thyme and keep basting the pike-perch.

In the meantime, foam the butter for the cabbage fritters and sauté the cabbage and the noodles in it. Season everything with sugar, pepper, salt and nutmeg and finally add the wheat beer. Distribute the cabbage fritters evenly on heated plates and top with the pike-perch.

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