1 kg (2 1/4 pounds) skinless and boneless pollack fillets flour seasoned with salt and pepper butter 1 small summer cabbage 2 large onions 7 1/2 dl (3 cups) water or fish stock
Instructions
1) Preheat the oven to 180 C (350 F)
2) Cut the fish into serving pieces.
3) Dip in seasoned flour and fry in butter, 2-3 minutes per side.
4) Cut out the core and blanch the whole cabbage 3 minutes in lightly salted water.
Plunge immediately into cold water.
5) Peel and slice the onion.
Brown in butter.
6) Shred the cabbage and stir into the onion.
7) Layer fish and vegetables in a low, wide ovenproof dish.
8) Deglaze the frying pan with water or stock and pour over the fish and vegetables.
