Salmon with creamed sauerkraut and bell pepper potatoes

Ingredients for 2 servings:

• 250 g waxy potatoes (fatty potatoes), peeled
• 2 tbsp olive oil
• salt and pepper
• e.g. paprika powder
• 50 ml vegetable stock
• 250 g sauerkraut
• 1 tsp sugar
• 70 g apple
• 125 g sour cream
• 250 g salmon fillet(s)
• 1 tbsp flour
• 1 tbsp rapeseed oil
• n. B. Dill

Instructions

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

Peel the potatoes and cut into small cubes (approx. 1 cm). Drizzle the cubes with oil in a bowl, sprinkle with salt, pepper, and paprika, and mix well. Arrange the cubes on a baking sheet lined with baking paper and roast in a preheated oven at 180°C (top/bottom heat) for 20 minutes. Heat the vegetable stock in a saucepan. Add the sauerkraut and sugar and cook over low heat for 12 minutes. Season the sauerkraut with salt and pepper. Core and dice the apple. Add the apple cubes and simmer gently for another 3 minutes. Fold in the sour cream and season the sauerkraut to taste. Rinse the salmon fillets in cold water, pat dry, lightly dust with flour, and fry in hot oil in a pan over medium heat for 3-5 minutes on both sides. Season the fish with salt and pepper. Arrange sauerkraut, salmon fillets and potatoes on preheated plates and serve sprinkled with dill.