Pikeperch Fillet with Sauerkraut and Glazed Apples

Ingredients

• 1 Shallot
• 2 tbsp clarified butter
• 600 g sauerkraut
• 100 ml dry white wine
• 100 ml apple juice
• 1 bay leaf
• 0.5 tsp Peppercorns
• 0.5 tsp juniper berries
• Salt
• pepper (ground)
• 2 tart apples
• 2 tbsp butter
• 1 tbsp sugar
• 4 pikeperch fillets (ready‑to‑cook, about 140 g each)
• 2 tbsp Vegetable oil
• Sea salt

Instructions

1. 1.

   Peel the shallot, cut it lengthwise in half and slice into strips. Sauté in 1–2 Tbsp hot clarified butter for 1–2 minutes. Drain the sauerkraut well, add white wine, apple juice, bay leaf, crushed peppercorns and juniper berries to the shallot mixture, cover and simmer for about 20 minutes. Season with salt and pepper.

2. 2.

   Wash the apples, quarter them, remove the core, and cut each quarter into strips. Melt butter with sugar in a pan. Add the apple strips and caramelize slowly over medium heat for about 5 minutes.

3. 3.

   Rinse the pikeperch fillets, pat dry and make several shallow cuts on the skin side. Season lightly with salt and pepper. Place skin side down in a non‑stick pan with hot oil and cook slowly for about 5 minutes until golden brown. Flip, remove from heat and let rest for another 1–2 minutes.

4. 4.

   Arrange the sauerkraut with apple strips on plates, season the apples with a touch of salt and pepper, place the fish on top, and sprinkle with sea salt before serving.