John Myers
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Pikeperch Finkenwerder Art on Cream Sausage
The perfect pikeperch finkenwerder art on cream sausage recipe with a picture and simple step-by-step instructions.
- 4 piece Pikeperch fillet
- 4 tbsp Flour
- 100 g Bacon cubes
- 1 tbsp Clarified butter
- 1 Savoy cabbage fresh
- 1 Onion
- 150 ml Cream
- 100 ml Vegetable broth
- Salt
- Pepper from the grinder
- Nutmeg
Creamed cabbage
- Clean the sausage, cut in half and cut into strips from the stalk. Wash briefly under cold water and drain in a colander. Peel the onion and cut into strips.
- Heat the butter lard in a saucepan. Fry the bacon in it for about 5 minutes while turning. Remove the bacon cubes and sauté the onion strips briefly in the frying fat. Add the savoy cabbage and stir-fry briefly. Deglaze with vegetable stock and cream. Bring the whole thing to the boil and stew in a closed saucepan for about 20 minutes. Season to taste with salt, pepper and nutmeg.
Pikeperch fillet
- Wash the pikeperch fillet, pat dry and cut the fish skin 2–3 times. Season with salt and turn in flour. Heat 2 tbsp clarified butter in a large pan. Fry the fish vigorously on the skin side for about 4 minutes. Turn after approx. 3 minutes. Open the pikeperch fillet, serve the savoy cabbage. Put the bacon cubes over the fish.
- Small potato hash browns taste great with them.
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