Ingredients (4 Servings)

  • 325 g sauerkraut (from a can)
  • 2 small onions 
  • 2 tbsp. oil
  • 200 ml dry white wine
  • Salt
  • Pepper
  • 5 juniper berries
  • 1 bay leaf
  • 200 g mushrooms
  • 2 shallots 
  • 1 tbsp. of butter
  • 150 ml fish stock 
  • 150 ml soya cream
  • 4 pike-perch filets (with skin, scaled, each 160 g) 
  • A little flour

Nutritional values (per serving)

Calories350 kcal
Fat17 g
Sodium622.0 mg
Carbohydrates7 g
Protein37 g
Phosphorus448 mg
Potassium1 mg


Rinse the sauerkraut well and allow sufficient time to drip (you can also squeeze it out).
Peel the onions and chop into thin slices. Heat 1 tbsp. of oil in a flat pan and braise the onion at a medium heat until soft.
Add the sauerkraut and douse with 70 ml white wine. Season with salt and pepper, add the juniper berries and a bay leaf and stew at a low heat in a closed pot for 15 minutes while stirring regularly.
In the meantime, clean the mushrooms, cut off the stalks and quarter the mushroom heads.
Peel the shallots and dice finely.
Heat the butter in a small pot and braise the mushrooms and finely-diced shallots in the melted butter until soft while stirring constantly.
Pour in the remaining white wine and allow to reduce by half.
Then pour in the remaining fish stock and allow to reduce by half.
Add soya cream and allow to reduce down until creamy. Keep the sauce warm.

Make small cuts into the fish skin with a very sharp knife. Heat 1 tbsp. of oil in a pan. Season the fish with salt and pepper and then coat in flour.
Place into the pan with the skin side facing down and fry for 7-8 minutes at a medium heat until crispy. Turn the fish and fry for a further 2-3 minutes.
Put the sauerkraut on plates, lay the fish on top and serve with the sauce.

Nutrition Tips

You can add the bay leaves and juniper berries to the sauerkraut in small spice bags (a tea strainer will work just as well). This will allow you to be able to remove them easily after cooking and you won’t bite into a juniper berry by mistake.