1 Braeburn apple, peeled and finely chopped
½ bunch chervil, finely chopped
1 bunch flatleaf parsley, finely chopped
plain flour, for dusting
2–3 juniper berries
2 tbsp olive oil
200ml/7fl oz ruby port
1 tbsp lard
100g/3½oz smoked bacon lardons
1 fillet red mullet, pin-boned
250ml bottle German pale lager
150²µ/5½´Ç³ú sauerkraut