Zander on sauerkraut

Name: Zander on sauerkraut
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 1 TABLESPOON Oil; 1 TEASPOON Sugar; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 1/8 l apple juice; 150 g Fresh cream; 600 g Pike-perch fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
1 TABLESPOON Oil
1 TEASPOON Sugar
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
1/8 l apple juice
150 g Fresh cream
600 g Pike-perch fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Parsley

Directions

1
Peel and chop the onion. Heat the oil in an ovenproof pan or roasting pan. Fry the onion in it. Sprinkle with sugar and melt briefly. Add sauerkraut and 2 teaspoons of paprika powder and steam for about 10 minutes.
2
Season with salt and pepper. Deglaze everything with cream and apple juice. Braise open in the preheated oven (electric cooker 200 °C/ circulating air: 175 °C/ gas: level 3) for 20-25 minutes. Stir crème fraîche and 1/2 teaspoon paprika powder until smooth.
3
Wash the fish, dab dry and cut into 4 pieces. Sprinkle with lemon juice. Season fish with salt and pepper. Place on the sauerkraut. Spread paprika-crème fraîche on the fish. Braise at the same temperature for another 15 minutes.
4
Garnish with parsley. Mashed potatoes taste good with it.