Rinse pike-perch fillet, cut into bite-sized cubes (approx. 3 x 3 cm) and sprinkle with juice of one lemon. Cut shallots into small pieces, sauté in a little oil, add shredded sauerkraut and enough paprika (half hot, half sweet), sauté while stirring at not too high temperature (paprika otherwise becomes bitter), extinguish with white wine, add salt, pepper and a little bit of caraway and sauté for twenty minutes. If soft sauerkraut is desired, increase amount of liquid with soup and simmer longer on low heat). Shortly before the end of the cooking time, season the pike-perch cubes with salt and season with pepper, sauté briefly in the frying pan and cook in the cabbage for another 1-2 minutes. Serve with mashed potatoes and either a strong white wine or possibly a light red wine.
Our tip: Use your favorite red wine for cooking!