Chop shallots, sauté in hot butter until translucent. Stir in honey and let it melt. Add the sauerkraut and sauté. Pour in the wine and juice, add the bay leaf, salt and pepper. Cover everything and let simmer for 25 minutes.
Salt and pepper the pikeperch. Fry in the remaining hot butter for 2-3 minutes on each side. Season the honey sauerkraut with salt and honey and serve with pikeperch.
I served potato pancakes with it. It also tastes very good with potato gratin.
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