Champagne Cabbage Au Gratin

Chop the onion and fry in butter. Cut the ham into cubes, chop the cabbage and grate the carrot. Add everything to the onions and sauté. Next, deglaze with the champagne and simmer for 20 min with the lid closed. Finally, season to taste with the spices.

Rinse the trout fillets, dry them and sprinkle with the juice of one lemon. Place them side by side in a greased ovenproof dish. Stir the egg yolks into the cabbage.

Then whip the egg whites until stiff and fold them into the cabbage. Spread the cabbage evenly over the trout fillets and sprinkle with breadcrumbs. Finally, place the butter in flakes on the cabbage.

Bake in the heated kitchen oven for about 25 min. au gratin. (gas level 4, electric oven 225 °C , convection oven 200 °C ) **

Our tip: Use bacon with a fine, smoky note!

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