Peel and slice onions. Heat the olive oil in a saucepan and sauté the onions until colorless. Squeeze the sauerkraut slightly if necessary, then add to the onions. Season with salt, pepper and 1 pinch of sugar. Add the white wine and let everything boil over medium heat. The cooking time depends on the personal taste: it is crispy if it is cooked for a short time, and it becomes creamy and soft if it is cooked for a longer time.
However, the liquid should always boil slightly during cooking. As soon as the liquid has almost boiled, add the cream and season the cabbage again with salt, sugar and pepper. Now put the tea bag in the grass and let it all soak for 5 minutes. Remove the tea bag before serving.
Preheat the oven to 110 degrees. Clean the fish fillets, divide into parts and remove the bones if necessary. Season with salt and pepper and place in a saucepan. Cook gently in the oven for about 10 minutes.
Cut the toast into cubes and mix with salt, pepper and a little olive oil. Roast in the oven or in a pan until crispy. Wash and halve the grapes. Wash the onions, dry and cut into thin rings. Cut the bacon into strips, put in a pan and fry until crispy. Then pour in the fat. Mix the grapes, breadcrumbs and onions with the bacon strips.
Place the sauerkraut on a plate and place the fish fillet on top. Spread the cube-grape-bacon-bread mixture on top.
Instead of white wine, you can also use Prosecco for the saurkraut.