Zander with fermented red cabbage
  1. Note: It takes 4–6 weeks to ferment the red cabbage.
  2. Grate or chop the red cabbage into fine strips and marinate with salt. Knead well to squeeze out the juice. Note: The amount of salt used should be 2% of the raw mixture – in this case 20%.
  3. Rinse the glass jar in hot water and dry. To ensure the spices do not float to the top of the glass, add the juniper berries first and then the salted cabbage on top. The jar must be filled with vigorous pressure. The mix must be pounded down after every layer. The aim is to release even more liquid out of the cabbage. The more juice, the better the flavor. There must not be any oxygen between the layers. Do not fill the jar to the brim! The fermenting process produces gas, which could cause the jar to overflow.
  4. The cabbage in the glass must be weighted down so that it is always covered by the brine. Glass lids or food-safe ceramic weights can be used for this. Now close the lid (without the rubber seal!).
  5. Place the cabbage in a dark place that is approx. 22°C to ferment.
  6. After around three weeks you can start tasting the mixture. Fermentation is complete after five to six weeks. You can then cook the red cabbage as you would sauerkraut.
  7. Pat the fish fillets dry and lightly score the skin using a sharp knife.
  8. Heat the oil in a skillet and sear the fish skin-side down; then turn, season and finish cooking.
  9. Cook the fermented red cabbage in a pan with the apple juice until soft. Season if needed. Please note: The cabbage is already salty due to the fermentation.
  10. Plate up the fried zander and the red cabbage. Goes well with mashed potatoes. Garnish with fresh chervil.