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1
Heat 1 tablespoon of the oil in a frying pan, and saute the onion and the cabbage until the cabbage is wilted and the onion is translucent.
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2
Stir the sauerkraut into the onion and cabbage.
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3
Add 1 cup of the white wine, the juniper berries, 1/2 cup of the fish stock, the thyme, the bay leaf, and the freshly ground black pepper to taste.
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4
Simmer, uncovered, for about 15 minutes, or until most of the liquid is absorbed but the cabbage is still crunchy.
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5
Fish out the bay leaf, stir in the cilantro, and transfer to a flat ovenproof casserole.
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6
To make the beurre blanc, saute the shallots in 1 tablespoon of the butter in a saucepan for a few minutes.
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7
Add the remaining 1/3 cup white wine, the vinegar, and the remaining 4 cups fish stock, and cook, whisking, to reduce by more than half.
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8
Then add the remaining butter, piece by piece, whisking all the time.
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9
Add the lemon juice, and salt and freshly ground white pepper to taste.
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10
Set aside.
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11
Season the fish with salt and freshly ground pepper to taste.
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12
Quickly sear the fillets in a nonstick frying pan in the remaining tablespoon of olive oil.
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13
Place on top of the sauerkraut, and heat in the oven for about 5 minutes, or until the fish is cooked through.
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14
While the fish is baking, reheat the beurre-blanc sauce.
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15
Serve topped with the warm sauce, with steamed potatoes on the side.
