John Myers
Contents
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Ingredients
- 2 Pc. Pikeperch fillet á 150g
- 1 tsp Olive oil
- Salt
- 150 g Freshly cooked sauerkraut
- 0,5 Pc. Peppers yellow
- 0,5 Pc. Red peppers
- 1 Pc. Shallot
- 200 ml Vegetable broth
- 25 ml White wine dry
- 0,5 tsp Smoked paprika
- 5 Pc. Peppercorns
- 3 Pc. Pimento
- 2 Pc. Juniper berries
- 2 Pc. Laurel
- 1 Pc. Spring onions fresh
- 2 tbsp Quittengelee
- 20 g Cold butter
- Salt and pepper
- Dill, chopped
Instructions
- Halve the pikeperch fillet once across. Clean the peppers, peel them with a peeler and cut into cubes. Dice the shallot. Steam the onions in a saucepan in 100 ml stock until soft. Pour in the white wine and reduce to half while gently simmering. Then add the sauerkraut and pour in the rest of the broth, put the spices in a tea filter or a linen bag, tie and add to the cabbage. Let everything simmer for about 30 minutes.
- In the meantime, mix the smoked paprika powder with a little water. After the 30 minutes, mix in the paprika powder and diced paprika and simmer for another 15 minutes.
- Clean the spring onions and cut into oblique rings. At the end of the cooking time, remove the spice sachet and fold in the quince jelly, spring onions and butter. Season again with salt and pepper.
- Heat the butter lard in a pan. Dry the pikeperch with kitchen paper, season with salt and pepper and fry on the skin side for approx. 3-4 minutes until crispy. Then turn the fish, pull the pan to one side and let the fillet simmer in the remaining heat until translucent. Arrange the paprika cabbage with boiled potatoes on a plate, place the pikeperch on top and sprinkle with chopped dill.
