Perch with Bacon and Sauerkraut

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Perch with Bacon and Sauerkraut
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
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
How healthy are the main ingredients?
SauerkrautWhipped creamshallotJuniper berriessaltthyme

Preparation steps

1.

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.

2.

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.

3.

Serve the perch with bacon on the sauerkraut.