Red cabbage is the main course with fish fillet with cheese with dry herbs, served with mashed potatoes with red cabbage and caviar for a red cabbage Recipes

## 1. The Red Cabbage "Steak" (The Main)

* **1 small head Red Cabbage**

* **2 tbsp Olive Oil & 1 tbsp Butter**

* **1 tbsp Balsamic Vinegar**

**Instructions:**

1. **Cut:** Slice the cabbage into thick "steaks" (about 2cm thick), keeping the core intact so the leaves don't fall apart.

2. **Sear:** Heat oil and butter in a pan. Place the cabbage steaks in and sear for 4–5 minutes until the edges are charred and caramelized.

3. **Glaze:** Flip carefully, drizzle with balsamic vinegar and a splash of water, cover, and steam for 5 minutes until tender.

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## 2. Herb & Cheese Crusted Fish

* **2 White Fish Fillets** (Sea Bass, Cod, or Halibut)

* **1/2 cup Parmesan or Gruyère,** finely grated

* **1/4 cup Breadcrumbs** (Panko)

* **1 tbsp Dry Herbs** (Thyme, Oregano, and Parsley)

**Instructions:**

1. **The Topping:** Mix the cheese, crumbs, and dry herbs in a small bowl.

2. **The Bake:** Season the fish with salt and pepper. Press the cheese mixture onto the top of the fillets.

3. **Cook:** Bake at **200°C** for 10–12 minutes until the fish is flaky and the cheese crust is golden and bubbling.

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## 3. Red Cabbage Mashed Potatoes

* **2 large Potatoes** (peeled and boiled)

* **1/2 cup Red Cabbage juice** (extracted from raw cabbage)

* **50g Butter**

* **Salt and White Pepper**

**Instructions:**

1. Mash the hot potatoes until smooth.

2. **The Infusion:** Gradually stir in the **red cabbage juice**. The acidity of the potato and the heat will turn the mash a beautiful lilac or deep purple color.

3. Add butter and season. Pass through a sieve for a "fine-dining" silkiness.

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## 4. The Final Assembly & "Cabbage Caviar"

* **The Caviar:** Use **Lumpfish caviar** or a vegan **Balsamic/Beet caviar**. The salty pop of the caviar mimics the mineral notes found in cabbage.

* **Plating:**

1. Place a generous "swipe" of the purple mashed potatoes on the plate.

2. Lay the charred Red Cabbage steak over the mash.

3. Perch the cheese-crusted fish fillet on top of the cabbage.

4. Finish with a spoonful of caviar on the fish and a few drops of lemon-infused oil.

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### Pro-Tip for Color

If your cabbage mash looks too "blue," add a tiny drop of lemon juice. The acidity shifts the pH and turns the purple into a more vibrant, appetising magenta!