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Pikeperch Fillet with Honey and Sauerkraut

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Pikeperch Fillet with Honey and Sauerkraut

The perfect pikeperch fillet with honey and sauerkraut recipe with a picture and simple step-by-step instructions.

  • 500 g Sauerkraut
  • 2 Shallots chopped
  • 4 tbsp Butter
  • 4 tbsp Honey liquid
  • 150 ml White wine
  • 150 ml Apple juice
  • 1 Bay leaf
  • Salt
  • Black pepper from the mill
  • 4 Pikeperch fillets
  1. 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.
  2. 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.
  3. I served potato pancakes with it. It also tastes very good with potato gratin.
Dinner
European
pikeperch fillet with honey and sauerkraut

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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