For the pike-perch fillet, season the fish with salt and ground cumin. If desired, turn briefly in flour and fry in not too hot oil on the skin side for approx. 5-6 minutes, turn and leave in the pan for a short time. Remove the pike-perch from the pan, arrange the prepared beet on hot plates and place the pike-perch on top. Pour some kraut sauce around it.
For the beetroot vegetables, wash the beet, add cold water, bring to the boil and pour away the first water. Add more cold water, season with salt, sugar, vinegar, whole caraway seeds and bay leaf. Cook uncovered until tender.
Peel the beet and cut into fine strips, heat briefly with a little cream, cider vinegar and salt. For the horseradish sauce, mix the sour cream with a pinch of salt and freshly grated horseradish until smooth.
Enjoy the finished pike-perch fillet hot.
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