Fried pike with caramelised spring cabbage and sorrel butter sauce
Serves 4–6
- 1 medium-sized pike (about 1.5 kg)
- Plain flour
- Salt
- Pepper
- Cooking oil
- Butter
Caramelised spring cabbage
- 1 medium-sized cabbage
- 100 g Demerara sugar
- 100 g butter
- Salt
- Pepper
Sorrel butter sauce
- 200 g butter
- 50 g water
- A small bunch of sorrel
- Salt
For serving
- 6 radishes
- 4 fresh potatoes, boiled and grilled
- 100 g green onion, grilled
- Lettuce
To prepare the caramelised cabbage, preheat the oven to 180 °C. Cut the cabbage into 6 sectors. Heat a frying pan, sprinkle the sugar on it and heat without stirring until it starts to turn into caramel. Add the cabbage and heat for 2 minutes from one side; then turn the cabbage over and heat from the other side for another 2 minutes. Add the cubed butter and shake the pan to melt the butter and combine with caramel. Season with salt and pepper. Baste the cabbage with this liquid for a few times and bake it in the oven for 10 minutes or until almost soft.
Fillet the pike and season it with salt and pepper. Dredge it in flour. Heat a frying pan and add cooking oil. Fry the fish until it is golden brown from one side, then turn it over, add a few cubes of butter and continue to fry until golden brown from the other side as well.
To prepare the sorrel butter sauce, bring the water to a boil. Turn the heat to a very low setting and add the cubes of butter one at a time, stirring constantly. Stir until the butter has completely melted and formed a smooth sauce. Season with salt and keep in a warm place until serving (the sauce will be spoiled when it is cooled). Add chopped sorrel immediately before serving.