Recipe of the week

Creamed savoy cabbage with buttermilk sauce

(Bild: krone kreativ)

A vegetarian winter poem on the palate. Savoy cabbage is one of the traditional winter vegetables and is often a little underestimated. Peter Lehner stews the finely chopped cabbage leaves and adds the finishing touches with lemon and nutmeg. It is served with a delicious buttermilk sauce and a fried char.

Creamed savoy cabbage
Ingredients: 200g savoy cabbage/cabbage leaves, 2 shallots, 1 clove garlic, 1 tbsp sour cream, 1 tbsp crème fraiche, 50g butter, 1 tbsp pumpkin seed oil, salt, pepper, lemon, nutmeg'
Preparation: Finely dice the shallots and garlic and fry in a little butter over a low heat until translucent. Cut the savoy cabbage into fine strips and add. Sauté over a low heat for approx. 20-30 minutes. Season with salt, pepper, nutmeg and lemon and thicken slightly with crème fraîche and sour cream. Refine with pumpkin seed oil. 

Buttermilk sauce
Ingredients: 2 shallots, 1 clove garlic, 1 bay leaf, 250ml buttermilk, 250ml chicken stock, 150g butter, 100ml white wine, salt, pepper, 1 tbsp crème fraîche
Preparation:  Finely chop the shallots and garlic. Sauté in a little butter until translucent and deglaze with wine. Allow the wine to evaporate and pour in the stock and buttermilk. Add the bay leaf and reduce to the desired consistency. Blend everything with a hand blender and pass through a sieve. Add crème fraîche and butter and season to taste.

(Bild: krone kreativ)

Fried char
Ingredients: 2 char fillets, cleaned and boneless, salt, pepper, olive oil, 1 tbsp butter
 Preparation: Season the fillets with salt and pepper. Fry on the skin side in a little olive oil over a medium heat. After 2 minutes, remove from the heat and turn to the meat side. Cook for 2 minutes with a little butter.