for 4 people

Red cabbage

1 tbsp	olive oil
1	onion, finely chopped
½ tbsp	sugar
1 tbsp	liquid honey
300 g	red cabbage, very thinly sliced
1 ½ dl	water
¼ tsp	salt
½ dl	balsamic vinegar

Fish

1 tbsp	olive oil
600 g	pike-perch fillets
¾ tsp	salt
1 tbsp	lemon juice
60 g	wasabi nuts, coarsely chopped

How it's done

Red cabbage

Heat the oil in a pan. Add the onion, sugar and honey, sauté for approx. 2 mins. Add the red cabbage, continue to cook for approx. 5 mins. Pour in the water, season with salt, simmer for approx. 20 mins., stirring occasionally, pour in the balsamic, simmer for a further 5 mins.

Fish

Heat the oil in a non-stick frying pan. Salt the fish fillets, fry (skin side down) for approx. 2 mins., turn, fry for a further 2 mins. Drizzle with the lemon juice. Serve the fish with the red cabbage, sprinkle with the nuts.

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