Perch Fillets With Savoy Cabbage And Bacon - cooking recipe

Ingredients

1 tbsp butter
1/4 lb bacon, diced
1 None onion, chopped
1 3/4 lb savoy cabbage, shredded
2/3 cup vegetable stock
1/4 tsp freshly grated nutmeg
2 tbsp plain flour
4 None perch fillets, about 4 oz. each
1 tsp cornstarch
2 tbsp sunflower oil
3 tbsp soy sauce
3 tbsp honey
3 tbsp balsamic vinegar
1/2 cup fish stock

Preparation

Melt the butter in a saucepan and saute the bacon and onion for 5 minutes. Add the cabbage and stir over the heat for 1 minute. Pour in the stock, add the nutmeg and season with salt and pepper. Cover and cook over low heat for 20 minutes, stirring occasionally.
To cook the fish, season the flour with salt and pepper and dredge the fillets in this mixture. Heat the oil in a frying pan and add the fish, skin-side down. Cook for 4-5 minutes until golden. Turn the fillets and cook for another 2 minutes. Remove fish from the pan and place on a plate.
To make the sauce, blend the cornstarch with 2 tablespoons water in a small bowl. In the same pan, over medium-high heat add the soy sauce, honey, balsamic vinegar, fish stock, and cornstarch mixture. Bring to a boil, reduce the heat, and simmer gently for 5 minutes until thickened. Return the fish to the pan to heat through and season to taste.
Spoon the cabbage and fish onto warmed serving plates and spoon the sauce over to serve.