for 4 people

Tahini labneh

300 g	plain greek yoghurt
2 tbsp	tahini (sesame paste)
¼ tsp	salt

Pointed cabbage

1 tbsp	olive oil
1 tbsp	maple syrup
1	garlic clove, squeezed
½ tsp	salt
a little	pepper
500 g	pointed cabbage, cut into slices approx. 2 cm thick
1 tbsp	olive oil
1	red onion, cut into rings
2 dl	vegetable bouillon
3 tbsp	white balsamic vinegar
3 sprig	thyme

Perch fillets

500 g	skinned perch fillets
½ tsp	salt
a little	pepper
2 tbsp	white flour
	olive oil for frying

How it's done

Tahini labneh

Combine the yoghurt, tahini and salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Pointed cabbage

Combine the oil, maple syrup and garlic, season. Brush the cabbage with the mixture, place in the hot frying pan in batches, fry for approx. 2 mins. all over. Remove and set aside. Heat the oil in the same pan. Add the onion, sauté for approx. 2 mins. Add the stock, balsamic and thyme, bring to the boil. Reduce the heat, return the cabbage to the pan.

To braise

Approx. 35 mins. (covered) in the lower half of an oven preheated to 180 °C. Remove the lid, turn the cabbage, drizzle with the cooking liquid, braise (uncovered) for approx. 10 mins.

Perch fillets

Season the perch fillets and dust with flour. Heat a dash of oil in a non-stick frying pan. Fry the perch fillets in batches for approx. 1 min. on each side. Plate up the labneh, top with the cabbage and fish.

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