Ingredients
- 4 Lake Zug Rötel fish, around 180–220g, without heads
- 1 small Savoy cabbage, only the yellow leaves
- 1 red carrot
- 1 Pfälzer (yellow) carrot
- 80g butter
- 1 Belper Knolle cheese
- salt
- pepper
Preparing the Savoy cabbage and carrots
Wash and clean the Savoy cabbage and cut into small leaves. Place on a non-perforated stainless steel tray and salt lightly. Slide into the pre-heated oven and steam in accordance with the cooking instructions. Remove from the oven and leave to one side. Wash and clean the carrots, slice lengthways and then cut into rhombus shapes. Place on a non-perforated stainless steel tray. Slide into the pre-heated oven and steam in accordance with the cooking instructions. Remove from the oven and leave to one side.
Preparing the Rötel fish
Salt the fish inside and outside and place on a non-perforated stainless steel tray. Slide into the pre-heated oven and steam in accordance with the cooking instructions. Remove from the oven and fillet with a spatula. Leave to one side.
Preparing the brown butter
Warm the butter in a pan on the hob, stirring continuously until nut brown. Sieve and pass through filter paper immediately. Leave to one side.
How to serve
Mix the vegetables and distribute on four plates. Arrange the Rötel fish next to the vegetables and pour the brown butter over the fish. Grate the Belper Knolle cheese over it.
Cooking level for the Rötel fish
After preheating
8 minutes |Steam at 85 °C
Cooking level for the Savoy cabbage
After preheating
5 minutes |Steam 85 °C
Cooking level for the carrots
After preheating
6 minutes |Steam at 90 °C