Hotels & Restaurants in UAE
Pike-Perch with Sauerkraut and Ravioli
Sear the onion in a skillet, slice into strips and saute with a little butter until transparent. Transfer into deep saucepan. Add sauerkraut, sugar, wine, beef stock and bay leaf. Simmer on low heat, stirring occasionally. Prepare 4 ravioli with pasta dough and stuff with black pudding. Cook the ravioli for 6 minutes in salted boiling water. Add cream to the sauerkraut, season and simmer to thicken. In a non-stick pan, cook the pike-perch in a little butter, skin side down. Turn after 2 minutes, add remaining butter, season and cook over low heat for 4-6 minutes. Remove ravioli from water and dab with paper toweling. Place the sauerkraut on a plate, arrange a ravioli on top and complete with the pike-perch.
Ingrediants:
Fillets of Zander (pike-perch) 100 g each, Fresh pasta dough, Black pudding (blood sausage), Sauerkraut, Large onion, sliced in half, Beef stock, Cream, White wine, Butter, Bay leaf, Brown sugar, Salt, Pepper&&400, 300, 120, 400, 1, 500, 500, 500, 100, 1, 20, , &&1, 1, 1, 1, , 2, 2, 2, 1, , 1, ,
Category: Main Dishes
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