Huchen with Marinated Blue Cabbage and Blue Cabbage Sauce

For the sauce, clean blue cabbage, cut off 300 g of it as you like. Peel and chop horseradish and onion. Simmer cabbage and horseradish in 1 liter of water with sugar, a dash of vinegar and a few stalks of thyme for about 30 minutes.

Drain blue cabbage stock in a sieve and boil to about an eighth of a liter.

For the marinated cabbage, finely chop or slice the remaining cabbage. Immediately before serving, marinate with orange juice and a dash of peanut oil as well as salt and a few dashes of Tabasco.

Remove any remaining bones from the huchen fillet. Divide fillets into four pieces that are heavy on the spot. Season fillets with salt and season with pepper.

Heat butter in a frying pan. Place fish in and roast over moderate heat for about 2 min until the underside is lightly browned.

Turn over and let the second side brown lightly. Remove frying pan from the stove and let fish rest briefly.

During this time, heat sauce, whisk in crème fraîche and butter. Season the blue cabbage sauce with salt, pepper and a few drops of red wine vinegar.

Serve huchen fillet with blue cabbage sauce and marinated cabbage.

extraordinary, sweet and sour taste. I thought it was great! I didn’t use any binding (Obauers recommend arrowroot flour), it had a thick syrupy consistency.

Our tip: Use your favorite red wine for cooking!

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