Pikeperch with Sauerkraut

Ingredients

• 325 g sauerkraut (fresh or canned)
• 2 small onions
• 2 tbsp oil
• 200 ml dry white wine (Riesling)
• Salt
• Pepper
• 5 juniper berries
• 1 bay leaf
• 200 g mushrooms
• 2 shallots
• 15 g Butter (1 tbsp)
• 150 ml fish stock
• 150 ml soy cream
• 640 g pikeperch fillet with skin, cleaned (4 fillets)
• a little flour

Instructions

1. 1.

   Rinse the sauerkraut briefly and drain well.

2. 2.

   Peel the onions and cut them into thin strips.

3. 3.

   Heat 1 tbsp oil in a shallow pot. Sauté the onions over medium heat until translucent.

4. 4.

   Add the sauerkraut and deglaze with 70 ml white wine. Season with salt and pepper, add juniper berries and bay leaf, cover and simmer on low heat for 15 minutes while stirring frequently.

5. 5.

   Meanwhile, clean the mushrooms, trim stems, and quarter them. Peel and finely dice the shallots.

6. 6.

   Melt butter in a small pot. Sauté the mushrooms and shallot cubes until translucent.

7. 7.

   Add the remaining white wine and reduce to half.

8. 8.

   Pour in fish stock and reduce again to half. Add soy cream and simmer until creamy. Keep the sauce warm.

9. 9.

   Make shallow slits in the fish skin with a very sharp knife.

10. 10.

    Heat the remaining oil in a pan. Season the fish, dust with flour, and coat evenly.

11. 11.

    Place the fillets skin-side down in the pan and cook over medium heat for 7-8 minutes until crisp.

12. 12.

    Flip the fish and cook for another 2-3 minutes. Arrange the fish on top of the sauerkraut and serve with the sauce.