Caraway Catfish Roast on Paprika Cabbage

Cut cabbage into fine strips. Melt butter, sauté shallots until translucent and add cabbage. Sauté as well, turning constantly, to give it a nice color. Then add caraway seeds, paprika, salt, bell pepper, toss briefly and add a few splashes of wine vinegar, white wine and vegetable stock. Steam briefly. The cabbage may still have a bit of bite. Cup the catfish fillet. That is, make a slight incision on the skin side with a sharp knife. Then fry on the skin side in clarified butter until crispy, turn and finish cooking. A paprika caraway glace goes well as a sauce. Season the reduced veal jus with garlic, caraway, paprika and balsamic vinegar.

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