Pike Perch Fillet on Vanilla Cream Sauerkraut in Pinot Noir Sauce

Peel and chop the shallots and sauté in a saucepan with 1 tbsp. clarified butter. Add the sauerkraut. Season with a little salt, pepper and a pinch of sugar, add the bay leaf spice and extinguish with white wine, bring to the boil and simmer gently. Cut the vanilla pod, remove the pulp and add to the cabbage together with the pod. Pour the whipped cream. Peel the potatoes, grate finely, mix into the cabbage (to bind) and simmer.

In a saucepan, boil the red wine by half with a pinch of sugar. Remove the bones from the pike-perch fillets. Season with salt, pepper and a few drops of juice from a lemon. Roast in a pan with 1-2 tbsp oil on the flesh side for 3-4 min, then turn to the other side and fry the skin side until crispy. Mix the cold butter into the red wine reduction and thicken the sauce with it, season.

Season the cabbage and serve. Place the pike perch on top and pour the sauce over it.

Serve with fried potato cubes.

Our tip: Use your favorite red wine for cooking!

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