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austrian

Pan Seared Saibling with Rye Spaetzle and Creamy Mustard Cabbage

This pan-seared dish pairs rye flour with savoy cabbage, thinly sliced, whole grain mustard and arctic char fillet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
49 g Carbohydrates
31 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 133g arctic char fillet (saibling) 133 kcal
  • 47g rye flour 171 kcal
  • 39g egg 56 kcal
  • 55g milk 28 kcal
  • 157g savoy cabbage, thinly sliced 39 kcal
  • 39g sour cream 77 kcal
  • 12g whole grain mustard 8 kcal
  • 14g unsalted butter 100 kcal
  • 4g neutral oil (such as sunflower) 35 kcal
  • 0.79 tsp (2g) salt and black pepper 0 kcal

Cooking instructions

  1. rye floureggmilksalt and black pepper
    In a bowl, whisk egg with milk and salt; stir in rye flour to make a thick batter. Rest 5 minutes.
  2. Bring a pot of salted water to a boil. Press batter through a spaetzle maker (or coarse grater) into the water; cook 2 to 3 minutes until they float, then drain.
  3. unsalted butter
    Heat half the butter in a skillet; toss spaetzle 2 minutes to lightly toast. Transfer to a warm plate.
  4. neutral oil (such as sunflower)salt and black pepper
    Season fish with salt and pepper. Heat oil in the skillet over medium-high; sear fish 3 to 4 minutes skin-side down (if skin-on), then flip and cook 1 to 2 minutes more. Remove.
  5. savoy cabbagesour creamwhole grain mustardunsalted butter
    Lower heat; add remaining butter, then cabbage; saute 2 minutes. Stir in sour cream and mustard; cook 1 minute until glossy, seasoning to taste.
  6. rye floursavoy cabbagewhole grain mustard
    Serve fish over rye spaetzle with the creamy mustard cabbage on the side.

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