Fine Fish On Champagne Cabbage Recipe
Delightful dish combining steamed carrot and sauerkraut with fried fish and prawns in a rich champagne sauce. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.citchn.com.
Ingredients
- 60 g + 3 Tbsp (zu 20 g) Butter
- 4 Shallots
- 1 large carrot
- 7-10 Tbsp salt, pepper, approx. 1/2 tsp. sugar
- 1/8 l + 3/8 l champagne
- 100 ml Noilly Prat (French wine aperitif)
- 400 ml Fish stock (glass)
- 1 can(s) (850 ml) Sauerkraut
- 5 juniper berries, 1 bay leaf, 1-2 cloves
- 100-150 g Fresh cream
- 4 fresh shrimps (with shell; à approx. 30 g)
- 300 g Pike-perch fillet with skin
- 250 g Salmon fillet without skin
- 250 g Monkfish fillet
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