Pike Perch Fillet in Sauerkraut Coat

Remove the stem from the pointed cabbage leaves and blanch in salted water for 2 min. Put the leaves between two kitchen towels and squeeze out the juice with a pasta walker. Clean the pike-perch fillets, acidify, season with salt. Roll in flour and fry. Squeeze the sauerkraut as well and mix it with sour whipped cream, the egg yolk as well as the herbs and carrot cubes.

Spread the sauerkraut evenly on the pointed cabbage and place the fish on top.

Wrap the cabbage leaf well and wrap it in cling film. Steam the roll for about 10 minutes.

Serve sliced with apple cider sauce and vegetables.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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