Fine fish on champagne cabbage
easy
75 mins
75 mins
Ingredients
- 60 g + 3 Tbsp (zu 20 g) Butter
- 4 Shallots
- 1 large carrot
- 7-10 Tbsp salt, pepper, approx. 1/2 tsp. sugar
- 1/8 l + 3/8 l champagne
- 100 ml Noilly Prat (French wine aperitif)
- 400 ml Fish stock (glass)
- 1 can(s) (850 ml) Sauerkraut
- 5 juniper berries, 1 bay leaf, 1-2 cloves
- 100-150 g Fresh cream
- 4 fresh shrimps (with shell; à approx. 30 g)
- 300 g Pike-perch fillet with skin
- 250 g Salmon fillet without skin
- 250 g Monkfish fillet
Directions
- 1
Dice 60 g butter and freeze. Peel and chop the shallots. Peel and wash the carrot and cut into fine strips. Heat 1 tbsp. butter in a wide saucepan. Steam carrot for 2-3 minutes, season and remove. Steam half of the shallots in hot frying fat until translucent. Add 1/8 l champagne, Noilly Prat and fish stock, bring to the boil. Reduce to approx. 1/4 l over high heat
- 2
Fry the remaining shallots in 1 tbsp. hot butter until translucent. Steam the sauerkraut briefly. Add juniper, laurel, cloves and 3/8 l champagne. Bring to the boil, cover and stew for 10-15 minutes. Stir in crème fraiche. Reduce to a creamy boil for 5-10 minutes when open. Season to taste with salt, pepper and sugar
- 3
Wash the prawns, peel them down to the tail and remove the intestines. Wash the fish, dab dry and cut into 4 pieces. Season with salt and pepper. Heat 1 tbsp. butter in a frying pan. First fry the zander on the skin side, then add the prawns, salmon and monkfish. Fry everything per side for 3-4 minutes. Keep warm
- 4
Puree the sauce stock, bring to the boil. Whip the frozen butter with a whisk bit by bit. Season to taste the sauce. Heat carrot strips in it. Arrange everything and pour the sauce over the fish. Serve with: boiled potatoes
Nutrition Facts
750 kcal
10 g
43 g
50 g
More Delicious Recipes
