Pikeperch with Paprika Sauerkraut

Ingredients

• 1 onion
• 80 g Butter
• 60 g ajvar
• 1 tbsp sweet paprika powder
• 350 g sauerkraut
• 100 g waxy potatoes
• Salt
• Pepper (freshly ground)
• 350 ml vegetable broth
• 1 Shallot
• 1 Garlic clove
• 250 ml fish stock
• 200 ml Riesling wine
• 20 ml vermouth (e.g., Noilly Prat)
• 150 ml Heavy Cream
• 1 bay leaf
• 4 juniper berries
• 600 g pikeperch fillet
• 2 tbsp cooking oil

Instructions

1. 1.

   Peel the onion and cut into thin strips. Sauté in 1 tbsp hot butter in a pot until translucent. Sprinkle ajvar and paprika powder, then stir in well-drained sauerkraut. Peel, wash, and grate the potatoes finely; mix into the kraut. Season with salt and pepper, pour in broth, cover partially, and simmer gently over low heat for about 30 minutes, stirring occasionally and adding more broth if needed.

2. 2.

   For the sauce, peel and dice the shallot and garlic. Sauté in 1 tbsp butter until translucent, deglaze with fish stock, wine, and vermouth, then bring to a boil. Add cream, bay leaf, and juniper berries; reduce by about half.

3. 3.

   Rinse the fish, pat dry, and cut into four roughly equal pieces. Season with salt and pepper, and sear skin side down in a hot non-stick pan with oil for about 5 minutes until golden brown. Flip and cook over low heat for a few more minutes to finish.

4. 4.

   Stir 1 tbsp butter into the kraut, taste, and serve on plates (preferably without excess liquid).

5. 5.

   Strain the sauce through a fine sieve, bring back to a boil, add remaining butter, season, and whisk until frothy. Distribute foam around the kraut, place fish (skin side up) in the center, and serve.

6. 6.

   Garnish with potato shreds if desired.