Char with Herb Crust and Cabbage-Pear Vegetables

Rinse and select the culinary herbs. Clean the cabbage, removing the hard stem in the middle. Blanch the leaves in salted water, rinse with cold water and cut into strips.

Herb pesto: coarsely chop the pine nuts, garlic, kitchen herbs, pepper, salt, cayenne and a little olive oil with a hand blender.

Vegetables: Heat a little butter in a saucepan, sauté the shallots briefly and dust with a little powdered sugar. Add the cabbage, sauté briefly, then add the horseradish cream and whipped cream, bring to the boil briefly, then season with pepper, salt, cayenne and freshly grated nutmeg. Finally add the pears, they should not boil away.

In a frying pan, heat olive oil with a little butter and sear the fish fillets on the skin side, sprinkled with the juice of one lemon, remove, brush thinly with the herb pesto and cook in a buttered, ovenproof dish under the broiler for three to five minutes until done. Cut fish fillets in half and serve with the cabbage and pear vegetables.

Our tip: Always use fresh chives if possible!

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