Lachs mit Sauerkraut und Kohl aus der Pfanne

3 tablespoons rapeseed oil 4 x 120 g (2 oz) fresh salmon escalopes a small glass of dry white wine 2 teaspoons pickled pink peppercorns 2 tablespoons Quark sea salt and freshly ground black pepper a little chopped fresh parsley, to serve

 

For the stir-fry vegetables:

 

¼ fresh green cabbage half a 500 g jar Sauerkraut, drained 1 small onion, sliced thinly ½ green pepper, cored and sliced thinly Prepare the vegetables first. Cut the hard central core from the cabbage, and using a large sharp knife shred the cabbage as finely as possible. ... >> more