Perch with Sauerkraut and Wine Sauce
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
- 1 Tbsp freshly chopped parsley
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 and saute briefly. Add well-drained sauerkraut. Peel, rinse and finely grate potatoes and add to the pot. Season with salt and pepper, add broth and simmer, half-covered, for about 30 minutes on low heat. Stir occaionally and add more broth as needed.
Peel shallot and garlic and dice. Heat 1 tablespoon of butter in a pan nad saute both until translucent. Add stock, wine and vermouth and bring to a boil. Add cream, bay leaf and juniper berries, reduce in 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, skin side down. for about 5 minutes or until golden brown. Turn over and cook for a few more minutes. Add 1 tablespoon of butter with parsley to the pan and baste fish with the butter.
Add 1 tablespoons of butter and herbs to sauerkraut and arrange on plates (preferably without fluid).
Strain sauce through a fine sieve, bring to a boil again and add remaining butter and season to taste. Whisk until frothy. Spread sauce around sauerkraut and top with fish (skin side up). Serve.
