Heat the butter and sauté the onions. Add the sauerkraut, cover with a lid, sauté briefly and extinguish with Riesling. Add the fish and poultry stock and season with salt and ground cumin.
Simmer on low heat for one hour, stirring regularly. Cut fish fillets into six portions of 60 g each. Cook the crayfish in the vegetable broth.
Add the portioned fish to the sauerkraut just before the end of the cooking process. Cover and continue steaming with the sauerkraut for about 6 min.
To serve, mix the sauerkraut with crème fraîche and arrange on a large platter, top with the cooked fish and last with the crayfish.
Serve immediately.
As an appetizer: Potato snow.
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