Carp or pike-perch in poppy coating in plump sauce with sauerkraut and mushroom pancakes

A new idea how to prepare Christmas fish.
500g carp or pike-perch fillet
buttermilk (for carp)
1 lemon (for pike-perch)
150g butter
15g poppy seeds
3 slices of toast

Sauce
20g onion
100g frozen cherries
200ml red wine
40ml 30% cream
20g butter

Sauerkraut and mushroom pancakes
400g sauerkraut
5g dried mushrooms
4 prunes
1 egg
60g flour
salt
pepper
dill
If you choose carp, soak it in buttermilk for 6-8 hours. If you choose pike-perch, marinade it in lemon juice, salt, pepper and dill for 6-8 hours.

Start with the icing by cutting off the outside crust of the toast. Mix the toast, butter, salt, pepper, and poppy seeds in a blender into a paste. Take two sheets of SAGA cooking paper and place the paste between them and roll it out into a 1/2 cm thick sheet of icing. Put it into the freezer.
Divide the fish fillet into 4 portions. Line the frying-pan with SAGA cooking paper and sear the fish. Take out the frozen icing, cut out pieces equal to the size of each fish fillet. Line the baking tray with SAGA cooking paper and place the portions onto the tray. Grill in the oven at 200°C for about 3 minutes.

Sauce:
Chop the onion and sauté it in butter. Add cherries and after about two minutes pour in the wine. Allow half of the liquid to evaporate before adding the cream. Season to taste.

Sauerkraut and mushroom pancakes:
Soak mushrooms in water (6 - 8 hours) and drain. Chop the mushrooms, onions and prunes and sauté in butter. Rinse and chop the cabbage. Pour the mushrooms in with the cabbage and mix. Add an egg, flour and spices and mix again. Line a frying-pan with a sheet of SAGA cooking paper and make four pancakes.

How to serve: Place a pancake on a plate and put a fish fillet with icing on top. Pour sauce on top of it.