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Sauerkraut – fish – casserole

updated

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Ingredients for 2 servings:

  • 2 spring onions
  • 2 apples
  • 400 g sauerkraut
  • salt and pepper
  • some sugar
  • 2 redfish fillets
  • 2 egg yolks
  • 150 g sour cream
  • 50 g cheese (Gouda), grated
  • 1 bay leaf
  • Fat for the mold

Instructions

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

Clean the spring onions and slice them into rings. Quarter the apples, core them, and cut them into wedges. Mix the sauerkraut, apples, half of the spring onions, and the bay leaf. Season with salt, pepper, and sugar and transfer to a greased casserole dish. Cut the fish into wide strips and place on top of the sauerkraut. Mix the egg yolk with the sour cream and grated cheese and pour over the fish. Bake in a preheated oven at 220°C for about 20 minutes. Sprinkle with the remaining onion rings and serve. Mashed potatoes go best with this dish. Tip: You can also use turkey schnitzel instead of fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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