Zander on honeyed sauerkraut
4 tbsp butter
3-5 EL tbsp Langnese Lime Tree Honey
2 packs of sauerkraut (500 g each)
150 ml dry white wine
150 ml apple juice
1 bay leaf
4 zander fillets (150 g each, also called pike perch, doré or walleye)
Peel and chop shallots. Sauté them in 2 tbsp hot butter until glazed. Add 3 tbsp honey and let it melt. Drain the sauerkraut, then add it to the pan and stew it well.
Add the wine and juice, the bay leaf, salt and pepper and let stew 25-30 minutes, stirring occasionally.
Wash the zander, pat it dry, salt and pepper it. Brown the fillets 2-3 minutes on each side in the remaining butter. Add salt and the remaining honey to the sauerkraut to taste and serve with the zander. This dish goes well with small potato pancakes or scalloped potatoes.