Steamed cod fillet on creamed sauerkraut

Ingredients for 2 servings:

• 400 g cod fillet(s)
• 400 g sauerkraut, fresh
• 1 m.-sized onion(s)
• 1 tbsp clarified butter
• 150 ml dry white wine
• 150 ml cream
• 1 bay leaf
• 3 sprigs of thyme
• Salt
• White pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Rinse the cod fillet with cold water, pat dry, and check for bones. Remove any bones with tweezers; it’s better to remove them by making a V-shaped cut. Season the fillet with salt and pepper. Peel and finely dice the onion. Heat clarified butter in a large pan and lightly fry the diced onion. Add the sauerkraut, bay leaf, and thyme. Let the sauerkraut brown slightly, season with salt and pepper, deglaze with the white wine, and simmer briefly. Remove the bay leaf and thyme, pour in the cream, and bring to a boil. Place the cod fillet on the cabbage, cover the pan, and turn off the heat. Let it cook for approximately 4–8 minutes, depending on the thickness of the fillet. Boiled potatoes or fried potatoes go very well with this dish.