Ingredients

• 1 tbsp lard
• 100g/3½oz smoked bacon lardons
• 1 Braeburn apple
• peeled and finely chopped
• 2–3 juniper berries
• 150g/5½oz sauerkraut
• 250ml bottle German pale lager
• 1 fillet red mullet
• pin-boned
• plain flour
• for dusting
• 2 tbsp olive oil
• 200ml/7fl oz ruby port
• 1 bunch flatleaf parsley
• finely chopped
• ½ bunch chervil
• finely chopped

Directions

• Melt half the lard in a sauté pan placed over a medium heat. Add the lardons and cook until crisp. Add the apple the juniper berries and cook for a minute or two
• until beginning to soften. Add the sauerkraut and pour in the beer. Bring to the boil and bubble until all the liquid has reduced. Set aside.
• Lightly flour the mullet fillets. Heat a tablespoon of olive oil in a frying pan and fry the fillets
• skin-side down for 2 minutes. Turn the fish over
• turn the heat off and allow to the fillets to cook in the residual heat. Finish off with the remaining lard.
• Pour the port into a small saucepan
• bring to the boil and simmer until the volume of the liquid has reduced two thirds and is sticky. Stir in the remaining olive oil.
• Stir the herbs into the sauerkraut and divide between two plates. Lay the mullet fillets on top and drizzle with the port reduction.