Crema di crauti con prugne secche e lucioperca
40 mins
40 mins
Ingredients
- 1 Carrot
- 1 small stick of leek
- 1 Onion
- 3 TABLESPOONS Oil
- 1 Bay leaf
- 2 Juniper berries
- 750 g Sauerkraut
- 200 ml Whipped cream
- 7-10 Tbsp salt, pepper
- 200 g Californian prunes
- 2 TABLESPOONS Fig Mustard
- 600 g Pike-perch fillet with skin
- 2 TABLESPOONS chopped parsley
Directions
- 1
Peel the carrot. Clean and rinse the leek. Chop the carrot and leek finely. Peel and chop the onion.
- 2
Heat 2 tablespoons of oil in a saucepan. Brown the onion, carrot and leek in it. Add bay leaf and juniper and sauté briefly. Add the sauerkraut and steam covered for about 15 minutes. Add cream and simmer for another 10 minutes while stirring.
- 3
Season with salt and pepper. Stir in fig mustard and fold in prunes. Keep the sauerkraut warm.
- 4
Rinse the pike-perch, dab dry and cut into portion pieces. Heat remaining oil in a coated pan and fry the zander first with the skin side for 3-4 minutes, then turn and fry for another 1-2 minutes.
- 5
Season sauerkraut to taste again. Arrange pike-perch on the sauerkraut and serve sprinkled with parsley. Serve with boiled potatoes.
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