Buttered whiting with green cabbage, cured ham, and citrus fruits

Rinse the cabbage, trim the base, remove the thick ribs, and peel off the leaves one by one. Bring a pot of salted water to a boil and cook the cabbage leaves for 10 to 15 minutes. Drain and let cool; you can also steam them to save time.

Once the cabbage leaves are lukewarm, chop them coarsely with a knife.

Melt the butter in a large skillet and sauté the cabbage strips for a few minutes with salt and pepper; add a little cream, then stir in the julienned cured ham and orange zest; set aside.

Cut the whiting fillets into strips, then season with salt, white pepper, and a little curry powder.

Cook on the griddle on a sheet of oiled parchment paper. Start by searing the flesh side over high heat, then reduce the heat, cover with a lid, and cook until the whiting has a beautiful pearly sheen.

Place the whiting fillet on top of the buttered orange cabbage. Enjoy!