Salmon fillet on sauerkraut puree

Ingredients for 4 servings:

• 1 kg potato(s), floury
• salt water
• salt and pepper
• 1 onion(s)
• 4 tbsp oil
• 500 g sauerkraut
• ½ tsp vegetable broth
• 600 g salmon fillet(s)
• ½ bunch parsley
• 250 ml milk
• 1 tbsp butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Peel and wash the potatoes, chop them into small pieces, and cook them covered in boiling salted water for about 20 minutes. Peel and finely dice the onion. Heat 2 tablespoons of oil in a saucepan and sauté the onion. Add the sauerkraut and sauté briefly. Pour in 125 ml of water, add the stock, and bring to a boil. Cover and simmer for 15 minutes. Wash the salmon, pat dry, and cut into 8 strips. Wash the parsley, shake dry, and finely chop. Heat 2 tablespoons of oil in a pan and fry the salmon for 3 minutes on each side. Season with salt and pepper. Briefly fry the parsley at the end. Drain the sauerkraut. Drain the potatoes, add the milk and butter, and heat through. Mash everything finely, fold in the sauerkraut, and season with salt and pepper. Serve with the salmon. A dry white wine goes well with it.