Saithe with Artichoke Crust

Ingredients

• 4 saithe fillets (200 g each, skin on, ready to cook)
• 4 apples (including 1 large apple; e.g., Boskop)
• 700 g fresh sauerkraut
• 1 tbsp Olive Oil
• 2 tbsp lemon juice
• 60 g ghee (clarified butter; 4 tbsp)
• 0.25 bunch parsley (5 g)
• 2 stems basil
• 5 artichoke hearts (canned)
• Salt
• Pepper

Instructions

1. 1.

   Clean the saithe fillets, pat dry, cut crosswise in half and refrigerate. Wash the Boskop apple, halve it, core it, grate coarsely, mix with sauerkraut and olive oil, season with salt and pepper.

2. 2.

   Peel the remaining apples, quarter them, core them, slice into wedges, drizzle with lemon juice. Heat 2 tbsp ghee in a pan. Sauté the apple wedges over medium heat for about 5 minutes until golden brown.

3. 3.

   Wash the herbs, dry gently, remove leaves from stems. Slice artichoke hearts thinly. Blend one‑third of the slices with parsley and basil leaves and 2 tbsp water in a blender until smooth. Season with salt and pepper.

4. 4.

   Spread the artichoke herb cream on the skin side of each fish fillet and top with remaining artichoke slices. Heat the remaining ghee in a pan, carefully place the fillets skin side down into the hot fat, cook over medium heat for 5 minutes until golden brown; then flip gently and cook for another minute.

5. 5.

   Plate the saithe fillets with apple wedges and sauerkraut salad and serve immediately.