Sauerkraut with salmon

Ingredients for 4 servings:

• 2 onions
• 800 g sauerkraut
• ½ liter meat broth or vegetable broth
• ½ tsp peppercorns
• 1 tsp juniper berries
• 3 bay leaves
• 1 tsp caraway seeds
• 200 g crème fraîche
• 2 tsp coarse-grained mustard
• 600 g salmon fillet(s)
• 1 pinch of sea salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions, slice them into rings, and sauté until translucent. Add the sauerkraut, top up with stock, and bring to a boil. Stir in the peppercorns, juniper berries, bay leaves, and caraway seeds. Cover and simmer for 30-50 minutes, depending on the desired firmness of the sauerkraut. Stir half of the crème fraîche into the sauerkraut. Mix the other half of the crème fraîche with the mustard. Cut the fish into 4 portions. Place the sauerkraut in a baking dish. Place the salmon fillets on top of the sauerkraut. Spread the crème fraîche with the stirred-in mustard over the top. Cook everything in a preheated oven at 160°C (fan oven) on the middle rack for 30-35 minutes. Serve immediately.