• Boil 1,2 l of salted water for the polenta. Add the polenta in small quantities and stir constantly with a whisk until the polenta is cooked and of the desired consistency. Season with salt.
• Slice the red cabbage and simmer it in 1 liter of water, red wine, cranberry jam and raspberry vinegar until tender. Season with salt and pepper.
• Fry the char fillets in a non-stick pan in little olive oil and serve garnished with the side dishes.