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Pike-perch fillet with creamed sauerkraut, grapes and Riesling sauce

Pikeperch fillet

with creamed sauerkraut, grapes and Riesling sauce.

A recipe by chef Gregor Schlüter from the restaurant at the Romantik Hotel Rindenmühle in Villingen-Schwenningen.

Ingredients

800g ready-to-cook zander fillet
500g sauerkraut
Some clarified butter
1 onion
1 apple
0.5l apple juice
0,7l white wine
0,2l Vermouth
0,2l good broth
0.2l cream
100g crème fraiche
Some lemon juice
Starch
Flour, salt, pepper and thyme

Instructions

1.

Creamed sauerkraut
Soak 500g sauerkraut well and change the water frequently, this is the only way to make the cabbage very mild.
Cut an onion into fine strips, sauté with a little clarified butter until translucent, add 1 chopped apple and allow to sweat. Add apple juice and white wine in a 1:1 ratio until the cabbage is lightly covered and cook, covered, until it is firm to the bite. Squeeze the cabbage well and heat with the crème fraîche. Season to taste with salt.
2.

Pikeperch fillet
Season the ready-to-cook portioned pike-perch fillet (with bones removed) with salt and pepper. Score the skin side, dredge in flour and then fry in clarified butter over a medium heat until golden brown. When the top is warm, add a little butter and sprigs of thyme and fry the fish again. Before serving, briefly turn the fish over to brown the flesh side.
3.

Riesling sauce
Dice 1 onion and sweat in a little butter until translucent, add 0.2 l Vermouth and 0.2 l Riesling and reduce by half. Add 0.2 l stock and reduce by half again. After adding 0.2 l cream, season to taste with salt, pepper and a little lemon juice, pass through a sieve, then bring to the boil and thicken to the desired consistency with stirred starch.
4.
Arrange the creamed sauerkraut in a ring and place the fillet on top. We recommend mashed potatoes as a side dish, then arrange the grapes on the mashed potatoes.

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