Saxon salmon casserole

Ingredients for 4 servings:

• 4 slice(s) salmon fillet(s), approx. 200 g each, skinned
• 100 g butter
• 200 g crème fraîche
• 400 g sauerkraut (champagne cabbage from a can, ready cooked)
• ¼ liter white wine
• 1 lemon(s), untreated
• Salt
• Pepper, white

Instructions

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

Rinse the salmon slices and pat dry. Wash the lemon thoroughly. Then grate the zest and squeeze out the juice. Season the salmon on both sides with pepper, salt, and lemon juice. Melt the butter (reserve some for the baking dish) in a pan. Lightly brown it with a pinch of salt. Meanwhile, preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). Grease the baking dish with the remaining butter. Cover the bottom with sauerkraut and sprinkle with some lemon zest. Place two slices of salmon fillet on top and brush the fish with the brown butter. Lightly cover with sauerkraut and sprinkle with more lemon zest. Place the other two salmon slices on top of the sauerkraut, brush with more brown butter, and cover with the remaining sauerkraut. Sprinkle the remaining lemon zest over the top. Mix the crème fraîche with the white wine and season with salt and pepper. Pour over the cabbage. Place the casserole in the preheated oven and bake on the middle rack for about 30 minutes. Serve with boiled or parsley-flavored potatoes and a dry white wine.