Pike perch with stewed cabbage and riesling sauce

Fish 180 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Pike perch with stewed cabbage and riesling sauce
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Medium
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The combination of fish and stewed cabbage is popular with the people of Germany and Hungary.

Ingredients

Directions

  1. 1. Peel the onion and cut into thin half rings. Peel and cut the potatoes into small cubes.
  2. 2. Heat 1 tablespoon in a skillet. l. butter and sauté the onion until soft. Add paprika and fry for 1 minute, then add ajvar and stir. Place well-squeezed cabbage and potatoes in the skillet. Season with salt and pepper and pour in the broth. Simmer over low heat for 30 minutes.
  3. 3. For the sauce, peel the shallots and garlic and chop finely. Melt 1 tbsp in a saucepan. l. butter and sauté the shallots and garlic over medium heat until soft, without discoloration. Pour in wine and bring to a boil. Add the cream, bay leaves, and juniper berries and simmer until the sauce is half cooked. Season with salt and pepper.
  4. 4. Cut the pike perch fillet into 4 portions. Season with salt and pepper. Heat a skillet with olive oil and place the fish skin side down. Grill over medium heat until golden brown, about 3 minutes, then turn over and cook for another 2 minutes. Add 1 tbsp to the pan. l. butter and finely chopped parsley and remove from heat.
  5. 5. Strain the sauce through a fine strainer, transfer to a clean saucepan and bring to a boil. Add butter and whisk the sauce well.
  6. 6. Place the stewed cabbage on plates and place the fillets skin side up on top. Pour the sauce over and serve immediately.

Pike perch with stewed cabbage and riesling sauce



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Medium

The combination of fish and stewed cabbage is popular with the people of Germany and Hungary.

Ingredients

Directions

  1. 1. Peel the onion and cut into thin half rings. Peel and cut the potatoes into small cubes.
  2. 2. Heat 1 tablespoon in a skillet. l. butter and sauté the onion until soft. Add paprika and fry for 1 minute, then add ajvar and stir. Place well-squeezed cabbage and potatoes in the skillet. Season with salt and pepper and pour in the broth. Simmer over low heat for 30 minutes.
  3. 3. For the sauce, peel the shallots and garlic and chop finely. Melt 1 tbsp in a saucepan. l. butter and sauté the shallots and garlic over medium heat until soft, without discoloration. Pour in wine and bring to a boil. Add the cream, bay leaves, and juniper berries and simmer until the sauce is half cooked. Season with salt and pepper.
  4. 4. Cut the pike perch fillet into 4 portions. Season with salt and pepper. Heat a skillet with olive oil and place the fish skin side down. Grill over medium heat until golden brown, about 3 minutes, then turn over and cook for another 2 minutes. Add 1 tbsp to the pan. l. butter and finely chopped parsley and remove from heat.
  5. 5. Strain the sauce through a fine strainer, transfer to a clean saucepan and bring to a boil. Add butter and whisk the sauce well.
  6. 6. Place the stewed cabbage on plates and place the fillets skin side up on top. Pour the sauce over and serve immediately.

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