Perch with Bacon and Sauerkraut
Ingredients
- Ingredients
- 1 shallot
- 2 Tbsps clarified butter
- 600 grams Sauerkraut
- 100 milliliters dry white wine
- 200 milliliters Chicken broth
- 1 bay leaf
- ½ tsp peppercorns
- ½ tsp Juniper berries
- 50 milliliters Whipped cream
- salt
- peppers (ground)
- 4 thin slices Bacon (such as South Tyrol)
- 4 pcs Perch fillet
- 6 thyme
- 1 Tbsp butter
Preparation steps
Peel the shallot, cut in half lengthwise and cut into strips. Sauté in 1-2 tablespoons clarified butter 1-2 minutes. Drain the sauerkraut well. Add the white wine, a little broth, bay leaf, peppercorns and juniper berries, cover and simmer about 20 minutes. As required add more broth. Add the cream and heat without allowing mixture to boil. Season with salt and pepper.
Cook the bacon in a non-stick pan with a little fat until golden brown and drain on paper towels. Rinse the perch, pat dry and cut into 8 pieces of approximately equal size. Season with salt and pepper. Pour the remaining fat in the hot pan and cook perch slowly until golden brown on the skin side, about 5 minutes. After 2-3 minutes, combine the thyme and 1 tablespoon butter and place on the fish. Then turn over and cook only briefly until done.
Serve the perch with bacon on the sauerkraut.
