Perch with Sauerkraut and Wine Sauce

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).