Blanch the cleaned kale in salted water until done, about eight to ten min. Cool in salted iced water, squeeze heartily and chop coarsely. Sauté bacon slices in butter.
Add shallot cubes, extinguish with chicken stock. Add sliced kale and cook for about five minutes, season with salt and freshly ground pepper to taste.
Tip:
Even when preparing “classic kale”, blanch the cabbage to remove the bitter substances.
Cut pike-perch fillets with or without skin into four equal portions.
Marinate with juice of one lemon, salt and pepper and drain. Heat butter in a frying pan and roast the pike-perch for about six to eight minutes.
Instead of pike perch fillet, you can also use smoked carp or crispy fried cod.
Mustard vinaigrette:
Mix diced shallots, white balsamic vinegar, oil, Pommery mustard, diced tomatoes and chives. Season vigorously with salt and freshly ground pepper.
Dressing:
Place the fried pike-perch fillet on top of the kale vegetables, form potatoes on the side. Form the mustard butter to nappieren to the pike-perch and kale. Garnish with chervil leaves and tomato cubes.
Our tip: Use bacon with a fine, smoky note!
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