Pike-Perch Fillet Wrapped in Sauerkraut

Ingredients

• 200 g leek
• 4 onions
• 2 Garlic cloves
• 2 EL Butter
• 350 g fresh sauerkraut
• 250 ml dry white wine
• 1 EL cornstarch
• Salt
• pepper (from grinder)
• 4 large cabbage leaves
• chives (for the roulades)
• 150 ml dry white wine
• 4 pieces pike-perch fillet (≈160 g each, skinless)
• Salt
• pepper (from grinder)
• 1 EL coriander seeds
• 1 EL mustard seeds
• 1 EL coarse mustard
• 100 ml whipping cream (min. 30% fat)
• herbs (as desired, for garnish)

Instructions

1. 1.

   Clean and wash the leek; cut the white and light green parts into fine strips. Peel and finely chop the onions. Peel and crush the garlic cloves. Sauté half of the onions, the crushed garlic, and the leek in 2 EL butter. Add the sauerkraut, pour in the wine, and simmer uncovered for about 15 minutes until most liquid has evaporated.

2. 2.

   Whisk the cornstarch with 1 EL water until smooth and stir into the kraut mixture; season with salt and pepper to taste.

3. 3.

   Blanch the cabbage leaves in boiling salted water for about 2 minutes, shock them in cold water, and drain. Spread sauerkraut on each leaf, roll it up, wrap with chives, and secure with kitchen twine.

4. 4.

   Place a pot of white wine in a steamer basket and bring to a boil under cover. Wash, pat dry, and arrange the fish fillets on the steamer rack; season with salt, pepper, pressed coriander seeds, and mustard seeds. Add the roulades and steam covered for about 10 minutes over gentle heat.

5. 5.

   Arrange the fish and roulades on preheated plates.

6. 6.

   Combine the remaining white wine with mustard and cream. Bring to a boil, season with salt and pepper, then whisk until smooth. Pour the sauce over the fillets and garnish with fresh herbs before serving.