Fried noble fish on champagne cabbage

Name: Fried noble fish on champagne cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 120 g Butter; 4 Shallots; 1 can(s) (850 ml) Sauerkraut; 1-2 Cloves; 5 Juniper berries; 1 Bay leaf; 1/2 l Champagne; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (approx. 100 g) Carrot; 100 ml Noilly Prat (French wine aperitif); 400 ml Fish stock (glass); 300 g Salmon fillet without skin; 300 g Pike-perch fillet on the skin; 300 g Monkfish fillet; 4 prawns ready to cook (with shell; approx. 30 g each); 1/2 potty Tarragon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

120 g Butter
4 Shallots
1 can(s) (850 ml) Sauerkraut
1-2 Cloves
5 Juniper berries
1 Bay leaf
1/2 l Champagne
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (approx. 100 g) Carrot
100 ml Noilly Prat (French wine aperitif)
400 ml Fish stock (glass)
300 g Salmon fillet without skin
300 g Pike-perch fillet on the skin
300 g Monkfish fillet
4 prawns ready to cook (with shell; approx. 30 g each)
1/2 potty Tarragon

Directions

1
Dice 60 g butter and place in the freezer. Peel 2 shallots and dice finely. Heat 20 g butter in a pot. Sauté the diced shallots until translucent. Add the sauerkraut, cloves, juniper and bay leaf and fry briefly. Pour on 3/8 litres of champagne, bring to the boil. Covered sauerkraut and stew for 10-15 minutes. Stir in crème fraiche. Reduce sauerkraut openly for 5-10 minutes until creamy.
2
Season champagne cabbage with salt, pepper and about 1/2 teaspoon sugar. Peel and wash the carrot and cut into fine strips. Peel 2 shallots and dice finely. Heat 20 g butter in a wide saucepan. Steam carrot strips for 2-3 minutes. Season with salt and pepper and remove. Fry diced shallots in hot frying fat until translucent. Add 1/8 litre champagne, Noilly Prat and fish stock and bring to the boil. Let it boil down at high heat for 20-30 minutes to about 1/4 litre. Wash the fish fillets and pat dry. Season with salt and pepper, cut into 4 pieces each. Wash prawns, except for the tail, peel and remove the intestines. Heat 20 g butter in a pan. First fry the zander fillets on the skin side. Then add the prawns, salmon and monkfish fillets and fry for 3-4 minutes while turning. Keep warm. Puree the sauce stock, bring to the boil again.
3
Let it boil down at high heat for 20-30 minutes to about 1/4 litre. Wash the fish fillets and pat dry. Season with salt and pepper, cut into 4 pieces each. Wash prawns, except for the tail, peel and remove the intestines. Heat 20 g butter in a pan. First fry the zander fillets on the skin side. Then add the prawns, salmon and monkfish fillets and fry for 3-4 minutes while turning. Keep warm. Puree the sauce stock, bring to the boil again. Whip the frozen butter in pieces with a whisk. Season sauce with salt and pepper. Heat the carrot strips in the sauce. Wash and pluck the tarragon. Arrange champagne cabbage, fish fillets and prawns on plates. Pour sauce over the fish. Sprinkle with tarragon. Serve with boiled potatoes
4
Whip the frozen butter in pieces with a whisk. Season sauce with salt and pepper. Heat the carrot strips in the sauce. Wash and pluck the tarragon. Arrange champagne cabbage, fish fillets and prawns on plates. Pour sauce over the fish. Sprinkle with tarragon. Serve with boiled potatoes
5
Drink: cool champagne