Grilled salmon on aniseed cabbage

Name: grilled salmon on aniseed cabbage
Total time: 20 min
Yield: 4
Ingredients: 250 gram sauerkraut; 25 gram butter; 1 shallot; 100 milliliters sweet white wine; 100 milliliters prosecco; 250 milliliters creme fraiche; 1 fish bouillon tablet; 2 star anise; 1 tablespoon peanut oil; 200 gram salmon fillet; 1 cooked beet; 2 tablespoon capers; 100 gram crayfish; 100 gram shrimp

Ingredients

250 gram sauerkraut
25 gram butter
1 shallot
100 milliliters sweet white wine
100 milliliters prosecco
250 milliliters creme fraiche
1 fish bouillon tablet

2 star anise
1 tablespoon peanut oil
200 gram salmon fillet
1 cooked beet
2 tablespoon capers
100 gram crayfish
100 gram shrimp

Directions

Rinse the sauerkraut and squeeze out well. Heat the butter and fry the shallot in glass. Add the sauerkraut, wine, crème fraîche, stock cube and star anise and gently simmer the sauerkraut on a low setting for about 30 minutes. Stir occasionally, the sauerkraut must absorb all the moisture.
If necessary add a dash of wine. Season the sauerkraut with salt and pepper.
Heat a grill pan to a high setting just before serving. Brush the pan with the oil. Dab the salmon fillet dry and cook for 1-2 minutes per side. Season with salt and pepper.
Remove the star anise from the sauerkraut. Divide the sauerkraut in the cooking ring over 4 plates. Put the grilled salmon on it and garnish with diced beets, capers and crayfish. Serve immediately.