Dromersheimer Weißburgunder

Ingredients

• 600 gZander fillet with skin
• 500 gSavoy cabbage
• 1 pieceShallot
• 1 pieceOnion
• 180 gCold butter, cubed
• 150 mlHeavy cream
• 100 mlDry white wine
• 1 pieceOrganic lemon
• 50 mlVegetable stock
• 1 pinchSalt
• 1 pinchPepper
• 1 pinchNutmeg

Preparation

1. 1Clean the savoy cabbage, remove the tough stalk, and slice the leaves into thin strips.
2. 2Blanch the cabbage strips in boiling salted water for about 3 minutes, then shock in ice water and drain well.
3. 3Finely dice the onion, sauté in 20g of butter, add the cabbage, pour in the cream and stock, and let it reduce.
4. 4Season to taste with salt, pepper, and nutmeg, then keep warm over low heat.
5. 5For the beurre blanc, finely dice the shallot and reduce it with the white wine in a saucepan to about 30ml.
6. 6Strain the reduction through a fine sieve and gradually whisk in the remaining cold butter.
7. 7Refine the sauce with lemon zest and lemon juice, season with salt, and do not let it boil again.
8. 8Wash the zander, pat dry, lightly score the skin side, and season with salt.
9. 9In a pan with a little oil, sear the fish on the skin side until crispy for about 4 minutes, then turn once and briefly finish cooking.
10. 10Arrange the creamed savoy cabbage in the center of the plates, place the zander fillet on top, and generously drizzle with the sauce.