Skrei on potato leaves

Ingredients for 4 servings:

• 800 g fillet(s) of winter cod with skin
• 500 g potatoes, waxy
• ½ celeriac
• 2 large onions
• 500 g sauerkraut, mild
• 2 tbsp oil
• 2 bay leaves
• 2 tbsp, heaped tomato paste
• 1 tsp caraway seeds
• 1 liter vegetable broth
• 200 g Cheddar, cut into cubes
• 2 tbsp clarified butter
• ½ bunch of dill
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with cheddar

Cut the onion, potatoes, and celery into fairly fine cubes. Heat the oil in a pan and fry the onions until translucent. Then add the celery and potatoes and let them brown slightly. Add the tomato paste and fry lightly. Mix in the sauerkraut with the caraway seeds and bay leaves. Toast again lightly. Deglaze with the stock. Cover and simmer for 40 minutes. Shortly before the end of the cooking time, cut the Skrei into larger pieces and fry them skin-side down in the clarified butter until crispy. Finely chop the dill and chives. Add the vegetables to the Skrei and garnish with cheddar cubes, dill, and chives.