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Zander with apple-cream kraut

Zander with

apple-cream kraut

Duration
approx. 40 min.
Effort
moderate

Ingredients for 4 people

  • 1 JarKühne Fasskraut natural-mild
  • 50 mlOlive oil
  • 1Garlic clove
  • 2Onions
  • 400 mlApple juice
  • 200 gCream
  • 50 gWhipped cream
  •  Salt
  •  Pepper
  •  Sugar
  • 3Bay leaves
  • 2Firm red apples
  • 600 gZander fillet, with skin, scaled and cut into quarters
  • 20 gFlour for the breading
  • 4 Bunch(es)Thyme
  • 1 SliceSourdough bread, toasted

Nutritional information

Approx. 618 kcal (2587 kJ) / 34 g protein / 34 g fat / 35 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Zander mit Apfel-Rahm Kraut

1. To make the sauerkraut, peel and cut the onions and garlic, then sauté them in olive oil. Then add the sauerkraut and season with salt, pepper and sugar.


Deglaze with apple juice, add the bay leaves and cream and let simmer for about 20 minutes. Then cut the unpeeled apples into wedges and add to the sauerkraut just before all the liquid has evaporated.


2. Next, lightly flour the zander fillet, season with salt and pepper and fry on the skin side in a little olive oil until crisp. After 5–6 min. turn the fish over and fry for another 1–2 minutes.


3. To serve, mix the whipped cream in with the apple sauerkraut and serve with the zander, thyme and toasted sourdough bread.


1. To make the sauerkraut, peel and cut the onions and garlic, then sauté them in olive oil. Then add the sauerkraut and season with salt, pepper and sugar.


Deglaze with apple juice, add the bay leaves and cream and let simmer for about 20 minutes. Then cut the unpeeled apples into wedges and add to the sauerkraut just before all the liquid has evaporated.


2. Next, lightly flour the zander fillet, season with salt and pepper and fry on the skin side in a little olive oil until crisp. After 5–6 min. turn the fish over and fry for another 1–2 minutes.


3. To serve, mix the whipped cream in with the apple sauerkraut and serve with the zander, thyme and toasted sourdough bread.