2020-08-13 / test@t

Pike perch with stewed cabbage and riesling sauce

The combination of fish and braised cabbage is popular with the people of Germany and Hungary

Ingredients

600 g pike perch fillet on the skin
500 g sauerkraut
100 g aivar or lutenitsa (baked sweet pepper sauce)
4 medium potatoes
1 large onion
5 sprigs of parsley
60 g butter
450 ml vegetable broth
1 tbsp. l. ground sweet paprika
2 tbsp. l. olive oil
salt, freshly ground black pepper
1 shallot
1 clove of garlic
200 ml riesling
250 ml fish broth
150 ml heavy cream
1 bay leaf
4 juniper berries
1 tbsp. l. butter
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

1. Peel the onion and cut into thin half rings. Peel and cut the potatoes into small cubes.

Step 2

2. Heat 1 tbsp in a skillet. l. butter and sauté the onion until soft. Add paprika and fry for 1 minute, then add ajvar and stir. Place well-squeezed cabbage and potatoes into the skillet. Season with salt and pepper and pour in the broth. Simmer over low heat for 30 minutes.

Step 3

3. For the sauce, peel the shallots and garlic and chop finely. Melt 1 tbsp in a saucepan. l. butter and sauté the shallots and garlic over medium heat until soft, without discoloration. Pour in wine and bring to a boil. Add the cream, bay leaves, and juniper berries and simmer until the sauce is half cooked. Season with salt and pepper.

Step 4

4. Cut the pike perch fillet into 4 portions. Season with salt and pepper. Heat a skillet with olive oil and place the fish skin side down. Grill over medium heat until golden brown, about 3 minutes, then turn over and cook for another 2 minutes. Add 1 tbsp to the pan. l. butter and finely chopped parsley and remove from heat.

Step 5

5. Strain the sauce through a fine strainer, transfer to a clean saucepan and bring to a boil. Add butter and whisk the sauce well.

Step 6

6. Place the stewed cabbage on plates and place the fillets skin side up on top. Pour the sauce over and serve immediately.

Cooking time

1h 15m

Servings

Catalog