🍽️ Crispy Zander on Sauerkraut with Mushroom Sauce

Name: Crispy Zander on Sauerkraut with Mushroom Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 325 g Sauerkraut (fresh or from the can); 2 small onions; 2 tbsp oil; 200 ml dry white wine (Riesling); salt; pepper; 5 juniper berries; 1 bay leaf; 200 g mushrooms; 2 shallots; 15 g butter (1 tbsp); 150 ml fish stock; 150 ml soy cream; 640 g zander fillet (with skin, scaled, 4 zander fillets); a little flour

329 kcal · 30 min · 4 servings

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Ingredients

325 g Sauerkraut (fresh or from the can)
2 small onions
2 tbsp oil
200 ml dry white wine (Riesling)
salt
pepper
5 juniper berries
1 bay leaf
200 g mushrooms
2 shallots
15 g butter (1 tbsp)
150 ml fish stock
150 ml soy cream
640 g zander fillet (with skin, scaled, 4 zander fillets)
a little flour

Instructions

1. Rinse the sauerkraut briefly under cold water.
2. Let the sauerkraut drain well in a sieve.
3. Peel the onions.
4. Cut the onions into thin strips.
5. Heat one tablespoon of oil in a shallow pot.
6. Sauté the onion strips until translucent over medium heat.
7. Add the drained sauerkraut to the onions.
8. Deglaze the mixture with 70 milliliters of white wine.
9. Season the mixture with salt and pepper.
10. Add juniper berries and a bay leaf.
11. Simmer the sauerkraut covered over low heat.
12. Stir frequently during this process.
13. Cook the sauerkraut for 15 minutes.
14. Wash and clean the mushrooms.
15. Cut off the tough stem ends of the mushrooms.
16. Quarter the mushrooms.
17. Peel the shallots.
18. Dice the shallots finely.
19. Heat butter in a small pot.
20. Sauté the mushroom and shallot cubes until translucent.
21. Stir constantly while doing this.
22. Pour in the remaining white wine.
23. Reduce the liquid until it is halved.
24. Pour in the fish stock.
25. Reduce the sauce again until it is halved.
26. Add the soy cream.
27. Reduce the sauce until creamy.
28. Keep the sauce warm.
29. Lightly score the fish skin with a sharp knife.
30. Heat the remaining oil in a frying pan.
31. Salt and pepper the fish.
32. Coat the fish in flour.
33. Place the fish in the pan skin-side down.
34. Fry the fish until crispy over medium heat.
35. Fry the fish for 7 to 8 minutes.
36. Turn the fish over.
37. Fry the fish for another 2 to 3 minutes.
38. Plate the fish on top of the sauerkraut.
39. Serve the fish with the warm sauce.

Nutrition per serving

kcal: 329
Protein: 40 g · Fett/Fat: 14 g · Carbs: 5 g