Ingredients
Pineapple slaw:
- 600 g pineapple (canned)
- 2 shallots
- 800 g raw sauerkraut
- 100 ml white wine
- 2 tbs crème fraîche
- sugar to taste
- salt, pepper
Pikeperch:
- 800 g pikeperch fillet
- salt, pepper
- 2 tbs lemon juice
- 12 thin bacon slices
Preparation
1. Drain the pineapple, making sure to collect the juice. Dice the pineapple.
2. Peel and finely cut the shallots, then add to the pot. Heat the pot on on highest level up to the roasting window, switch to a low level and roast the shallots.
3. Add the sauerkraut, white wine and 50 ml pineapple juice. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 15 minutes in the soft area.
4. At the end of cooking time, depressurize the pot and remove Secuquick. Stir the diced pineapple and crème fraîche into the sauerkraut and season to taste.
5. Season fish fillets with salt and pepper and drizzle with lemon juice. Divide the fillets into four portions and wrap with bacon.
6. Heat the pan on highest level up to the roasting window, switch to a low level, place the fish packages in the pan and roast until the turning point ist reached.
7. Turn over the fish packages, close with the lid again and roast the other side too until the turning point is reached.
Tip
- Sauerkraut contains a lot of vitamin C and fiber, which are really good for digestion in combination with the lactic acid it also contains.
This recipe has been tested and approved by AMC.
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