Stuffed Pike Perch with Sauerkraut in Wine Sauce

* Boil sauerkraut in a saucepan.

* Clean the onion and garlic and cut them off.

* Heat the goose fat and sauté the onion and garlic pieces until translucent.

* Extinguish with 200 milliliters of Riesling and fish stock, season carefully with salt.

* Fill the pike-perch fillets – to do this, line a soup ladle with a fish fillet, pour in about 100 grams of sauerkraut and then squeeze the pike-perch to form a closed ball. Carefully remove the ball from the ladle and squeeze tightly.

* Place in an ovenproof cooking pot, pour the gravy and cover with aluminum foil. Cook in a heated oven at 220 °C for ten to twelve minutes.

* For the sauce, clean and chop the shallots and sauté in butter until translucent.

* Extinguish with vermouth and white wine and reduce everything together to three quarters of the mass.

* Crush juniper berries, stir with whipped cream or possibly crème fraîche and add to the sauce. Five minutes lightly bubble and then pass through a hair sieve.

* Season to taste with salt and freshly ground pepper.

* Roast bacon in frying pan so that it becomes very crispy.

* Carefully arrange pike-perch balls on plates, pour sauce over them and garnish with flat-leaf parsley. Place a slice of bacon on each.

Serve with boiled potatoes.

Our tip: Use bacon with a fine, smoky note!

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