Peel the carrot and the apples, coarsely grate them separately. Peel the onions and cut them into cubes. Cut the bacon into thin strips.
Fry bacon in 2 tbsp hot butter in a saucepan. Add onions and carrots, then sauté. Add bay leaf, juniper, sauerkraut, salt, pepper and sugar, pour in champagne and cook in closed saucepan, stirring occasionally, at low temperature for approx.
30 minutes. Season.
Rinse pike fillets, dry, season with salt and turn in flour to the other side.
Rinse lemon, cut in half lengthwise. Cut 1 half lengthwise into wedges, squeeze other half. Heat remaining butter in a large frying pan, roast fillets in it for 3-4 min on each side. Pepper and drizzle with juice of one lemon. Move fish to the side. Briefly roast parsley in butter, spread evenly on fillets.
Fold the crème fraîche into the cabbage. Arrange with pike fillets, lemon wedges, perhaps garnish. Boiled potatoes taste best with it.
Our tip: Use bacon with a fine, smoky note!
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