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Wine with food: Pike-perch fried on the skin on champagne cabbage with a glass of champagne.

Pike-perch fillet fried on the skin with champagne cabbage

This recipe for pike-perch fillet fried on the skin with champagne cabbage is a sophisticated interpretation of classic fish cuisine. The zander is fried until extremely crispy on the skin side only, while the meat remains juicy. The sauerkraut takes on a completely new aromatic dimension when refined with champagne and loses its rustic heaviness. Together with a fine butter sauce, the result is an elegant dish that is perfect for festive occasions. In combination with a glass of champagne, this recipe offers an incomparable pleasure experience for all lovers of fine cuisine and fine wine accompaniment.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Fish dish, Main course
Cuisine German, Gourmet
Servings 2 Servings
Calories 520 kcal

Cooking utensils

  • 1 Coated pan
  • 1 Small saucepan
  • 1 Fine sieve
  • 1 Cutting board
  • 1 Knife

Ingredients
  

  • 2 Zander fillets with skin à approx. 180 g
  • 300 g Mild wine sauerkraut
  • 150 ml Champagne Brood
  • 1 Shallot finely diced
  • 100 ml Fish stock
  • 100 ml Cream
  • 80 g Cold butter
  • 1 Bay leaf
  • Salt and white pepper
  • A little flour only for the skin side

Preparation
 

PREPARATION:

  • Drain the sauerkraut in a sieve and rinse briefly if necessary.
  • Peel and finely dice the shallot.
  • Wash the zander fillets, pat dry and check for bones.
  • Slightly score the skin side of the fish with a sharp knife.
  • Salt the fish just before frying.

COOKING STEPS:

  • Sauté half of the shallots in a little butter in a pan until translucent.
  • Add the sauerkraut and fry briefly.
  • Deglaze with 100 ml champagne and add the bay leaf.
  • Simmer gently over a low heat for about 15 minutes.
  • For the sauce, sauté the remaining shallots in butter.
  • Deglaze with the remaining champagne and fish stock.
  • Reduce by half and add the cream.
  • Reduce the sauce again and add the cold butter just before serving.
  • Lightly flour the skin side of the zander fillets.
  • Fry in a hot pan with oil on the skin side for approx. 4 to 5 minutes.
  • Turn the fish once briefly and remove the pan from the heat immediately.

DIRECTIONS:

  • Arrange the champagne cabbage in the center of the plates.
  • Spread the champagne sauce around the cabbage.
  • Place the zander fillet on top with the crispy skin side up.
  • Finish with a pinch of fleur de sel on the skin.
  • Serve immediately.

SUPPLEMENTS:

  • Parsley potatoes
  • Creamy potato and celery puree
  • Melted cherry tomatoes

Nutritional values per portion

Calories: 520kcalCarbohydrates: 12gProtein: 38gFat: 34g
Keyword Banquet, Champagne, Champagne herb, Fish recipe, Gourmet, Noble fish, Pikeperch fillet, Sauerkraut, Wine with food, Zander
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