Perch Fillets With Sauerkraut, Pepper And Cream - cooking recipe

Ingredients
    1 2/3 lb new potatoes
    2 tbsp olive oil
    1 None onion, chopped
    1 None red pepper, deseeded and sliced
    1/2 tsp ground paprika
    2 lb sauerkraut, drained
    1 1/4 cups fish or vegetable stock
    1 1/2 tbsp butter
    1 1/4 lb perch or red snapper fillets, cut into 8 pieces
    1 tsp cornstarch, mixed with 2 tbsp water to a form a slurry
    1 tbsp fresh parsley, chopped + extra to garnish
    2/3 cup sour cream, to garnish
Preparation
    Cook potatoes in boiling, salted water for 20 mins or until tender. Heat oil in a saucepan and saute onion and red pepper for 5 mins. Add paprika, sauerkraut and stock. Bring to a boil, reduce heat to a gentle simmer and cook for 8 mins.
    Melt butter in a frying pan, season fish and saute, skin side down, for 3-4 mins until golden. Turn over and cook for another 2 mins or until cooked through.
    To finish, add cornstarch slurry to sauerkraut along with 1/2 the parsley. Heat gently for 3 mins then season to taste. Transfer to serving dishes and top with fish. Sprinkle with remaining parsley and serve with potatoes and sour cream.

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