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Categories:
butter bacon onion savoy cabbage vegetable stock nutmeg flour perch cornstarch sunflower oil soy sauce honey balsamic vinegar fish stock
Viewed: 32 - Published at: 3 years agoIngredients
- 1 tbsp butter
- 1/4 lb bacon, diced
- 1 None onion, chopped
- 1 3/4 lb savoy cabbage, shredded
- 2/3 cup vegetable stock
- 1/4 tsp freshly grated nutmeg
- 2 tbsp plain flour
- 4 None perch fillets, about 4 oz. each
- 1 tsp cornstarch
- 2 tbsp sunflower oil
- 3 tbsp soy sauce
- 3 tbsp honey
- 3 tbsp balsamic vinegar
- 1/2 cup fish stock
Method
- Melt the butter in a saucepan and saute the bacon and onion for 5 minutes. Add the cabbage and stir over the heat for 1 minute. Pour in the stock, add the nutmeg and season with salt and pepper. Cover and cook over low heat for 20 minutes, stirring occasionally.
- To cook the fish, season the flour with salt and pepper and dredge the fillets in this mixture. Heat the oil in a frying pan and add the fish, skin-side down. Cook for 4-5 minutes until golden. Turn the fillets and cook for another 2 minutes. Remove fish from the pan and place on a plate.
- To make the sauce, blend the cornstarch with 2 tablespoons water in a small bowl. In the same pan, over medium-high heat add the soy sauce, honey, balsamic vinegar, fish stock, and cornstarch mixture. Bring to a boil, reduce the heat, and simmer gently for 5 minutes until thickened. Return the fish to the pan to heat through and season to taste.
- Spoon the cabbage and fish onto warmed serving plates and spoon the sauce over to serve.
