Fine Cabbage Roulade of the Pike Perch with Riesling Cabbage in White Butter Sauce

Sauté the onion, cut into fine strips, in vegetable oil. Add the sauerkraut and extinguish with Riesling.

Then fill up with clear soup and add spice bag.

Cook at a moderate temperature and season to taste with pureed pineapple, salt and freshly ground pepper. Grate a small, raw earth apple into the cabbage to bind. To serve, mix with blanched root vegetable loaves. Add a small amount of Riesling if needed.

Portion the pike perch into 50g heavy, oblong pieces. Cut the rest of the pike perch into small pieces for the farce, season, add garlic a little egg white and Noilly Prat, salt and pepper. Cutter in a domestic cutter, add whipped cream and finally add the chopped kitchen herbs and spinach (this makes it exceptionally green) to color the farce.

Sauté mushrooms with onions, extinguish with Riesling and fill up with fish stock. Add spices, reduce, strain whipped cream, lightly thicken and then taste again with salt and pepper at the end.

Tip: Always use aromatic spices to refine your dishes!

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