Fillet the prepared fish, skin, cut into 5 mm wide strips and season with salt. Cook the backbone and the bones in 500 ml of tap water. Rinse the dried mushrooms, cook on the stove, drain and cut into small strips. Remove the wilted outer leaves from the white cabbage, rinse and finely chop it, pour a quarter of a liter of fish broth over it, add the mushrooms with the broth and onion rings and cook for 20 minutes. Season the fish with pepper, dust it with flour, brown it in fat from both sides and put it on the white cabbage, cook it together for another 1500 minutes.
Prepare a roux from bacon and flour and add to the cabbage. Add the peeled, finely grated apples and the paradeis pulp. Let the sauce boil.
Season with vinegar, salt, sugar and pepper.
Serve with boiled potatoes.
Our tip: use a delicious spicy bacon for a delicious touch!
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