Kale with Fish

Make the kale to taste. Clean the fish fillet and season with salt. Acidify with lemon. In a frying pan, roast on both sides until crispy and then roast again a little in foaming butter. This goes well with fried potatoes or boiled potatoes.

Kale with fish cubes in top sauce:

Prepare the kale. Dice the fish. We recommend fillet ends of salmon, pike-perch and turbot fillets – it is best to buy all of them fresh from the fishmonger. Season the fish cubes with salt and fry them in butter. Take out the fish cubes, extinguish the broth in the frying pan with whipped cream, add the juice of half a lemon and briefly bring the cream to the boil and add the fish cubes again.

Boiled potatoes go well with this dish.

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