Ingredients for 4 people:
1 onion
2 tablespoons oil
3 juniper berries
3 cloves
500 g sauerkraut
150 g blue seedless grapes
salt, pepper
100 g quince jelly
For the pea puree:
200 g potatoes, mainly firm boiled
about 250 g water
salt
150 g frozen peas
50 g butter
pepper
Also:
4 pike perch fillets with skin, approx. 150 g each
salt, pepper
1 tablespoon oil
2 tablespoons butter
2 tablespoons chopped parsley
Preparation:
1. Peel and dice the onion. Heat oil in a pot. Sauté onion cubes until translucent.
Stew. Add spices. Loosen sauerkraut and add. Cover and steam for 10 minutes. Rinse grapes and pluck berries from stems. Cut grapes in half and mix into cabbage. Steam for another 10 minutes. Season with salt and pepper. Just before serving, stir in quince jelly.
2. For the pea puree, peel, rinse and dice potatoes. Boil in water with a little salt for about 15 minutes. Add frozen peas and cook for another 5 minutes. Pour off cooking water except for a small residue. Add butter in pieces and puree everything with the hand blender not too fine. Season with salt and pepper to taste.
3. Rinse pike perch fillets and pat dry. Season with salt and pepper. Heat oil in a
coated pan. Fry the zander fillets on the skin side for 3-4 minutes. Add butter to the pan and turn the pike perch fillets, fry for another 1-2 minutes.
4. Arrange everything and serve sprinkled with parsley.
Preparation time approx. 60 minutes
Nutritional values per serving approx.:
Calories: 504
Joule: 2110
Protein: 39,3 g
Fat: 22,3 g
Carbohydrates: 34 g
(FoodCentraleby ddp images)
