Perch with Peppers and Sauerkraut
Ingredients
- Ingredients
- 1 onion
- 80 grams butter
- 60 grams red bell pepper relish
- 1 Tbsp ground paprika (sweet)
- 350 grams Sauerkraut
- 100 grams starchy potatoes
- salt
- freshly ground peppers
- 350 milliliters Vegetable broth
- 1 shallot
- 1 garlic clove
- 250 milliliters fish stock
- 200 milliliters Riesling
- 2 centiliters Vermouth (such as Noilly Prat)
- 150 milliliters Whipped cream
- 1 bay leaf
- 4 Juniper berries
- 600 grams Perch fillet
- 2 Tbsps vegetable oil
Preparation steps
Peel onion and cut into fine strips. Heat 1 tablespoon of butter in a pot and saute onion until translucent. Add ajvar and paprika, season briefly. Add well-drained sauerkraut and saute for a few minutes. Peel, rinse and finely grate potatoes.Add to the pot. Season with salt and pepper, add broth and simmer, half-covered, for about 30 minutes on low heat. Stir occasionally and add more broth as needed.
Prepare sauce. Peel shallot and garlic and dice. Heat 1 tablespoon of butter in a pan and add stock, wine and vermouth, bring to a boil. Add cream, bay leaf and juniper berries and simmer until reduced by half.
Rinse fish, pat dry and cut into 4 approximately equal pieces. Season with salt and pepper. Heat oil in a nonstick pan and cook fish for about 5 minutes or until golden brown on skin side. Turn over and cook for a few more minutes.
Add 1 tablespoon of butter with herbs to the fish pan, season to taste and arrange fish on plates (preferably without any liquid).
Strain sauce through a fine sieve, bring to a boil again and add remaining butter, season to taste and whisk until frothy. Spread foam around fish. Serve with sauerkraut.
If desired, garnish fish with straw potatoes.
