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Recipes
 
Pike-Perch with Sauerkraut and Ravioli
Serves : 4 person(s)
Ingredients
400  gms     Fillets of Zander (pike-perch) 100 g each
300  gms     Fresh pasta dough
120  gms     Black pudding (blood sausage)
400  gms     Sauerkraut
    Large onion, sliced in half
500  ml     Beef stock
500  ml     Cream
500  ml     White wine
100  gms     Butter
    Bay leaf
20  gms     Brown sugar
      Salt
      Pepper
Preparation Method

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.






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