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

1. 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.
2. Rinse the Sauerkraut in cold water then drain well, squeezing as dry as possible with the back of a ladle. Pat dry with paper towels.
3. Heat 2 tablespoons of the oil in a wok and stir-fry the onion and green pepper for 2 minutes. Add the fresh green cabbage and fry for another 2 minutes, then mix in the Sauerkraut and cook until piping hot. Season well, especially with pepper. Set aside to keep warm.
4. Heat the remaining oil in a large frying-pan. Season the salmon and pan-fry for 3 minutes on the top side until nicely caramelised. Turn over carefully and fry the underside for 2-3 minutes until the flesh feels just firm but not hard.
5. Remove the fish to a warm plate. Pour the wine into the pan along with the pink peppercorns and bubble until reduced by half. Stir in the Quark, season and remove the pan from the heat.
6. Divide the vegetable stir-fry between four warm plates. Place a salmon escalope on top and spoon over the sauce. Sprinkle with some chopped parsley and serve.

sponsored by