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Sauerkraut and pollock fillet casserole

updated

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Ingredients for 4 servings:

  • 400 g sauerkraut
  • 100 g bacon, diced
  • 2 spring onions, cut into rings
  • 1 onion(s), diced
  • 2 apples, peeled, chopped
  • 2 fish fillets (pollock fillet)
  • 150 g sour cream
  • 100 g cheese, grated
  • 1 egg yolk
  • salt and pepper
  • some sweetener, liquid

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low-carbohydrate

Sauté the bacon, onion, and sauerkraut with a little sweetener in a saucepan. Remove from the heat and add the finely chopped, peeled apple pieces and the sliced ​​spring onions, and mix to combine. Spread everything in a casserole dish. Now cut the fish into small strips and arrange them on top of the sauerkraut. Combine the sour cream, 2 egg yolks, grated cheese, salt, and pepper, and spread over the sauerkraut and fish mixture. Place in a preheated oven at 200°C for about 20 minutes.

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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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