Pike Perch With Prunes And Sauerkraut
Preparation
40
minutes
Servings
4
persons
Nutrition
518
calories
Ingredients
1 carrot1 small leek
1 onion
3 tablespoon oil
1 bay leaf
2 juniper berries
750 g sauerkraut
200 ml whipping cream
Salt, pepper
200 g SUNSWEET prunes
2 tablespoon fig mustard
600 g pike-perch fillet with skin
2 tablespoon chopped parsley
Instructions
- Peel carrot and onion. Wash leek and rinse. Dice carrot, onion and leek.
- Heat 2 tablespoons of oil in a pot. Braise onion, carrot and leek lightly . Add bay leaf and juniper berries and sauté. Add sauerkraut, cover and steam for approx. 15 minutes. Add whipped cream and let it simmer for approx.10 minutes while stirring. Season with salt and pepper.
- Stir in fig mustard and fold in prunes. Keep sauerkraut warm.
- Wash pike-perch, pat dry and cut into serving portions. Heat the remaining oil in a coated pan and roast the pike-perch on its skin side for 3-4 minutes. Then turn over and roast another 1-2 minutes.
- Season sauerkraut once more. Arrange pike-perch on the sauerkraut and garnish with parsley.
Serve with boiled potatoes.
Recipe Categories
Mains,
