Perlgrape Fillet with Sauerkraut-Paprika Vegetable and Pearl Barley

Ingredients

• 50 g pearl barley
• Salz
• 1 onion
• 1 EL Butter
• 600 g sauerkraut (canned)
• 80 ml dry white wine
• 350 ml broth (meat or vegetable)
• 1 red bell pepper
• 3 spring onions
• 3 peppercorns
• 3 Juniper berries
• 1 bay leaf
• 1 EL apple sauce
• 600 g perch fillet (ready-to-cook, skin on)
• Lemon juice
• Salz
• Pfeffer (ground)
• vegetable oil
• Edelsüß paprika powder
• Cayenne pepper

Instructions

1. 1.

   Cook the pearl barley in plenty of boiling salted water for about 45 minutes.

2. 2.

   Meanwhile peel and dice the onion; sauté in a pot with hot melted butter until translucent. Add the drained sauerkraut, stir, deglaze with wine, let evaporate almost completely, then pour in broth and simmer gently on low heat for about 45 minutes, adding more broth as needed.

3. 3.

   Preheat the oven to 250 °C (fan) while cooking.

4. 4.

   Wash the bell pepper, halve it, remove seeds and white membranes, place skin side up on parchment paper. Roast until skin is blackened and blistering, then cover with a damp kitchen towel and rest briefly before peeling and cutting into large pieces.

5. 5.

   Wash, trim, and cut spring onions into long strips.

6. 6.

   Tie peppercorns, juniper berries, and bay leaf in a spice sachet or tea bag; after about 30 minutes of cooking, add the sachet and apple sauce to the sauerkraut and let mingle.

7. 7.

   Rinse the perch fillet, pat dry, divide into four equal pieces, drizzle with lemon juice, season with salt and pepper, then sear skin side down in a hot pan with oil until crisp. Flip, add spring onions, reduce heat, and cook until translucent.

8. 8.

   Drain the pearl barley, combine with butter and roasted bell pepper, mix into the sauerkraut, season with salt, paprika, and cayenne pepper, and let rest for another 10 minutes. Plate on warmed dishes, place the fish on top, garnish with spring onions, and serve.