Pike Fillet with Apple and Champagne Cabbage
Ingredients
- Ingredients
- 500 grams fresh Sauerkraut
- 2 onions
- 1 carrot
- 2 Apple
- 50 grams Bacon
- 3 Tbsps butter
- 2 bay leaves
- 4 Juniper berries
- salt
- white peppers
- 1 tsp sugar
- ½ l Champagne (brut or dry sparkling wine)
- 800 grams Pike fillet (skinned and boned)
- 1 lemon
- 2 Tbsps Pastry flour
- 125 grams butter
- 2 Tbsps chopped parsley
- 100 grams Sour cream
Preparation steps
Peel carrot and apples and grate coarsely. Peel onions and dice.
Cut bacon into thin strips.
Season sauerkraut. If cabbage is too acidic, rinse with cold water and drain well.
Heat 3 tablespoons of butter in a pan, saute bacon until crispy. Add onions and carrots. Add sauerkraut, bay leaves, juniper berries; season with salt, pepper and sugar, mix well. Add champagne (or sparkling wine) and simmer on low heat for about 30 minutes.
Season pike fillets with salt, coat with flour. Halve lemon lengthwise, cut one half of lemon into wedges and squeeze juice from another half. Heat butter n a large skillet and cook fish on each side for 3-4 minutes or until done.
Season with pepper and drizzle with lemon juice. Drizzle with clarified butter. Spread half of parsley evenly on fish fillets.
Mix crème fraîche with remaining parsley. Arrange cabbage on plates, top with fish fillets and accompany with herbed creme fraiche. Garnish with lemon wedges.
Serve with boiled potatoes, if desired.
