Pan-fried char with red cabbage and walnuts

30 min · 2 servings · 653 kcal

Theresa Aigner · @aignerkocht

Saibling from the Alpine lakes, and a quick red cabbage that is finished in ten minutes rather than braised for an hour. Vinegar instead of apple keeps the sweet-sour balance without the sorbitol.

Ingredients

• arctic char — fillets, skin on300 g
• red cabbage150 g
• potato350 g
• walnuts40 g
• butter20 g
• garlic infused olive oil1 tbsp
• red wine vinegar1 tbsp
• caraway1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Boil the potatoes in salted water until tender, then crush them roughly with half the butter.
2. Shred the cabbage as finely as you can. Fry it in the infused oil over high heat for four minutes so it keeps some crunch.
3. Add the vinegar, the caraway and a pinch of salt and let the vinegar cook off for a minute. Taste: it should be sharp, not sweet.
4. Dry the char skin thoroughly and salt it. Fry skin down in the rest of the butter, four minutes, pressing it flat for the first thirty seconds so it does not curl. One minute on the flesh side.
5. Toast the walnuts and scatter them over the cabbage. Serve the char skin up on the crushed potatoes.

Per serving