Pike-perch fillet on grape-sour cabbage (food combining, protein dish)

Name: Pike-perch fillet on grape-sour cabbage (food combining, protein dish)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g light and dark grapes; 1 Shallot; 2 TEASPOONS Oil; 1 can(s) (314 ml) Wine sauerkraut; 1 Bay leaf; 5 TABLESPOONS dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Pike-perch fillet with skin; 7-10 Tbsp Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g light and dark grapes
1 Shallot
2 TEASPOONS Oil
1 can(s) (314 ml) Wine sauerkraut
1 Bay leaf
5 TABLESPOONS dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Pike-perch fillet with skin
7-10 Tbsp Marjoram

Directions

1
Wash and sort the grapes. Peel and finely dice the shallot. Heat 1 tsp. oil in a pot. Sauté the shallot in it. Add sauerkraut, bay leaf, grapes and wine, cover and stew for 10-15 minutes. Season to taste with salt, pepper and a little sugar
2
In the meantime, wash the fish, pat dry and season with salt. Cut the skin several times. Heat 1 tsp. oil in a small, coated pan. Place the fish in the pan with the skin side down and fry over high heat for about 4 minutes. Turn the fish over and cook over low heat for 1-2 minutes. Arrange the ragweed and fish fillet, garnish with marjoram if desired