Summary

Ingredients

• 2 fish fillet (s), (pikeperch fillets)
• 1 tablespoon butter
• 1 bell pepper (s), red (peeled)
• 1 shallot (s)
• 0.5 clove ½ garlic
• 200 g sauerkraut, raw
• 1 bay leaf
• 0.5 teaspoon ½ caraway seeds
• some thyme
• 1 teaspoon paprika powder, sweet
• 100 ml vegetable stock
• 1 small potato (s), peeled and finely grated
• 50 ml sweet cream
• 1 tablespoon butter, cold, diced
• Salt and pepper nutmeg
• nutmeg
• 200 g pumpkin (se), (butternut squash)
• 1 tablespoon butter
• salt and pepper
• 50 ml vegetable stock
• Coriander, freshly ground

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Instructions

1. Finely dice the peeled red bell pepper, a shallot and half a clove of garlic and sauté in the butter. Add the sauerkraut, the caraway (if you don`t like it at all, grind it finely), the bay leaf, the thyme and the paprika powder and pour the vegetable stock on top. Add the finely grated potato and cover and simmer gently for about three quarters of an hour until it is nice and creamy. If necessary, add a little broth in between.
2. Finally, season with a little cream, a few cold butter cubes, salt, pepper and nutmeg (+ possibly a pinch of sugar).
3. Peel and dice the pumpkin (approx. 2 cm edge length). Sweat in the butter, pour over the stock and cook until al dente (10-15 min.). Season to taste with salt, pepper and the freshly ground coriander.
4. Salt and pepper the pikeperch fillets and fry briefly on each side over medium heat. Chop into large pieces and serve with the pumpkin on the sauerkraut.