Fried pike-perch fillet on paprika-cream-sour cabbage

Name: Fried pike-perch fillet on paprika-cream-sour cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 2 (approx. 400 g) red peppers; 1 medium onion; 2 TABLESPOONS Oil; 1 TEASPOON Sweet peppers; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Sauerkraut; 300 ml clear soup; 1/2 bunch Parsley; 600 g Pike-perch fillet with skin; 20 g Butter or margarine; 1 TEASPOON Cornstarch; 150 g ripened cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
2 (approx. 400 g) red peppers
1 medium onion
2 TABLESPOONS Oil
1 TEASPOON Sweet peppers
7-10 Tbsp Pepper
1 can(s) (850 ml) Sauerkraut
300 ml clear soup
1/2 bunch Parsley
600 g Pike-perch fillet with skin
20 g Butter or margarine
1 TEASPOON Cornstarch
150 g ripened cream

Directions

1
Peel and wash the potatoes. Cover and cook in boiling salted water for about 20 minutes. Clean, wash and cut the peppers into strips. Peel and chop onion. Heat oil in a pot.
2
Sauté onion and paprika in it and season with paprika powder, salt and pepper. Add the sauerkraut and stock, bring to the boil and braise covered for 8-10 minutes. Wash parsley, shake dry and chop except for a little bit for garnishing.
3
Cut pike-perch fillet into 8 pieces and sprinkle with salt. Heat the fat in a frying pan and fry the pike-perch fillets for approx. 4 minutes, turning them over. Mix starch and 2 tbsp. cold water, add sour cream and stir into the sauerkraut.
4
Continue to braise for about 2 minutes while stirring. Drain the potatoes, let them evaporate and toss with 2/3 of the parsley. Season paprika-cream-sour cabbage with salt and pepper. Arrange the pike-perch fillets on plates, sprinkle with the remaining parsley and garnish.
5
Add the parsley potatoes.