Salmon fillet with potato crust on grape sauerkraut

Ingredients for 2 servings:

• 400 g salmon fillet(s)
• 2 large potatoes, or equivalent amount of smaller ones
• 1 tbsp mustard, medium hot
• salt and pepper
• 2 tbsp olive oil
• 400 g sauerkraut
• 1 onion(s)
• 150 ml dry white wine
• 1 tbsp butter
• 2 juniper berries
• Bay leaf
• 100 g grapes, seedless light

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

will be on the table in 30 minutes

Rinse the sauerkraut under running water and drain. Dice the onion. Heat butter in a saucepan and sauté the diced onions. Add the sauerkraut and deglaze with white wine. Sauté with juniper berries and bay leaf for about 20 minutes. In the meantime, rinse the salmon fillets and remove the dark skin and fat in the middle. Peel the potatoes and coarsely grate them. Season with salt and pepper. Brush the salmon fillets with mustard and press the potato mixture firmly onto them. Heat a pan with the olive oil. Carefully add the salmon fillets, potato side down, to the pan and fry over medium heat for about 5 minutes until golden brown. Then turn over and let the fish cook on the other side for just 1-2 minutes. Slice the grapes, add them to the sauerkraut and serve everything together. Tip: Fry any leftover potato mixture separately in the pan until small fritters are formed and serve with the side.