Pike perch on wine sauerkraut with puree

Name: Pike perch on wine sauerkraut with puree
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 400 g floury potatoes; 7-10 Tbsp Salt; 125 ml dry white wine (e.g. Chardonnay); 1 Bay leaf; 1 TABLESPOON Honey; 1 can(s) (314 ml) Sauerkraut; 1 (approx. 300 g) Pike-perch fillet with skin; 1 TABLESPOON Lemon juice; 100 ml tepid milk; 10 g Butter; 1 TABLESPOON Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

400 g floury potatoes
7-10 Tbsp Salt
125 ml dry white wine (e.g. Chardonnay)
1 Bay leaf
1 TABLESPOON Honey
1 can(s) (314 ml) Sauerkraut
1 (approx. 300 g) Pike-perch fillet with skin
1 TABLESPOON Lemon juice
100 ml tepid milk
10 g Butter
1 TABLESPOON Oil

Directions

1
Peel potatoes, dice coarsely and cook in boiling salted water for about 20 minutes. Meanwhile, bring wine, bay leaf and honey to the boil in a saucepan and simmer for 2-3 minutes. Drain the sauerkraut and add to the hot stock.
2
Braise for 10 minutes at low heat. Meanwhile, wash and pat dry the pike-perch. Cut diagonally into 4 slices. Sprinkle with lemon juice and season with salt. Drain and steam the potatoes.
3
Add warm milk and butter. Mash with a potato masher and keep warm. Heat oil in a frying pan. Fry the zander on the skin side for 4-5 minutes. Arrange sauerkraut, mashed potatoes and fish together on plates.
4
Possibly garnish with lemon slices.