Instructions

1. 1

   Peel the onion and dice it finely. Melt the butter or margarine in a wide pan and sweat the onion in it until translucent.

2. 2

   Loosen the sauerkraut, add it and let it sweat briefly. Deglaze with the white wine, add the caraway seeds, juniper berries, bay leaf, sugar and a little salt and pepper and braise covered over low heat.

3. 3

   Pour in the cream and let the creamed sauerkraut reduce uncovered until it is velvety. Remove the bay leaf and season the kraut to taste.

4. 4

   Pat the pike-perch fillets dry, drizzle them with the lemon juice, season with the remaining salt and pepper and turn them in the plain flour on the skin side only.

5. 5

   Heat the clarified butter in a non-stick frying pan and lay the fillets in skin side down, pressing them down briefly with a spatula so that they stay flat and the skin turns crisp.

6. 6

   Turn the fillets and finish cooking them on the flesh side; the fish is done when it is white all the way through and the layers come apart easily with a fork.

7. 7

   Put the creamed sauerkraut on warmed plates and lay the pike-perch fillets on top with the crisp skin facing up.