Panfried Perch with Sauerkraut and Shallot Cream
- 5 tablespoons olive oil
- 4 slices smoked Bacon
- 4 shallots (finely chopped)
- 1 teaspoon Cumin
- 1 bay leaf
- 3 ⅔ cups Sauerkraut (drained and rinsed)
- 2.333 cups dry white wine
- ⅜ cup water
- freshly ground Black pepper
- 4 Perch fillet
- 0.333 cup all-purpose flour
- 6 tablespoons unsalted butter
- 1 cup cream (48% fat)
Heat 1 tablespoon of oil in a large frying pan. Add the bacon and cook until browned and crisp. Remove from the pan and pour off all but 1 tablespoon of fat from the pan. Keep the bacon warm.
Reduce the heat to medium and add half the shallots with the cumin and bay leaf and cook, stirring occasionally for a few minutes, until the shallots are soft.
Stir in the sauerkraut, half the wine and half the water and season with salt and pepper. Bring to a boil, cover, reduce the heat to low, and cook, stirring occasionally for 20-25 minutes, until the sauerkraut softens. Remove the pan from heat and set aside Discard the bay leaf. Keep warm.
Season the fish with salt and pepper, then coat in the flour, shaking off excess.
Heat the remaining oil in a frying pan until almost smoking.
Add the fish, skin side down and cook for 4-6 minutes, turning over once, until golden brown and cooked through. Remove from the pan and cover with foil.
Return the pan to the heat and add half the butter and remaining shallots. Cook for a few minutes until the shallots are soft and lightly golden.
Remove the pan from the heat, pour in the remaining wine and water and cook until the wine has almost evaporated.
Add the cream and cook gently, stirring occasionally, until the sauce thickens. Season to taste with salt and pepper, remove from the heat, and stir in the remaining butter.
Divide the sauerkraut between four warm serving plates and top each with a perch fillet. Spoon the sauce at the side of the fish and top with the bacon.
Serve with tartare sauce garnished with thyme.