Zander on sauerkraut

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
5 2
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. 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. 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. 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. 4

    Garnish with parsley. Mashed potatoes taste good with it.

Nutrition Facts

KCAL
390 kcal
CARBS
9 g
FATS
23 g
PROTEINS
33 g

Categories & Tags

Main DishesheartyFish