- Filet, marinate and fry the gilthead seabream in a pan.
- Mix up pistachio and mie de pain and put it on the gilthead seabream.
- Cut up the cabbage in fine julienne.
- Peel and pit the apples and split them.
- Put the gilthead seabream in the oven by 180 C° for 5-7 min. and let it gratinate.
- Caramelize the apples in the sugar and wine.
- Marinate the cabbage with malt, salt, pepper and olive oil and serve it together with the caramelized apples and gratinated seabream.