Composition:
Peel and chop the onion. Heat olive oil in a pot and fry the onions until they become colourless. If necessary, squeeze out a little of the sauerkraut, then add to the onions. Season with salt, pepper and 1 pinch of sugar. Add the white wine and bring everything to a simmer over medium heat. The cooking time depends on personal taste: it is more crispy when cooked for a short time, it becomes creamy and soft when cooked for a longer time.
When stewing, however, the liquid should always boil down a little. As soon as the liquid has almost boiled away, stir in the crème fraîche and season the cabbage again with salt, sugar and pepper. Now place the tea bag inside the herb and let everything steep for 5 minutes. Remove the tea bag before serving.
Heat the oven to 110 degrees. Clean the fish fillets, divide into portions and remove the bones if necessary. Season with salt and pepper and place in a casserole dish. Bake gently in the oven for about 10 minutes.
Cut the toast into cubes and mix with salt, pepper and a little olive oil. Roast in the oven or pan until crispy. Wash and halve the grapes. Wash the chives, dry and cut into thin rings. Cut the bacon into strips, place in a pan and fry until crispy. Then pour off the fat. Mix the grapes, bread cubes and chives with the bacon strips.
serving:
Place the sauerkraut on a plate and place the fish fillet on top. Spread the grape-bacon-bread cube mixture on top.
Tip:
Instead of white wine, you can also use Prosecco for sauerkraut.
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