Stuffed salmon on sauerkraut.
Germany is a land of sauerkraut! Having moved here few years ago I have to say, there is something to that, even though it is also very present in polish or czech cuisine. Whenever you go to a typical german restaurant, you may find at least one thing served with, or made of, sauerkraut. A soup, a side dish or as an addition to a sandwich, there are many applications of sauerkraut in german cuisine. It is especially important part of the bavarian cooking tradition. Despite the fact that it has lots of vitamins and helps with digestion, one either likes it or hates it.
Today I want to present you a recipe made with sauerkraut, but in a slightly different version.
To serve 2 you will need:
1 tbsp sugar
500g of sauerkraut
200ml dry white wine
1 egg white
a handfull of fresh herbs (I used parsley and chives)
1 tbsp of butter or vegetable fat
Preheat the oven to 180 degrees.
Peel the onion and cut into small pieces. Wash the apple, peel, cut out the core and cut into small dices.
Melt the butter and the sugar, add the onion and let it sear for a minute, then add the apple and saute for few minutes. Add the sauerkraut and the wine and let it cook for 30 min on small heat, stirring occasionally. Season with salt and pepper. Once done, place it in a casserole dish or baking tray.
Pluck the herbs and chop. Rinse the cod and cut into small pieces, then purre with the egg white, slowly adding the cream while doing so. Add the herbs and salt and pepper and mix well.
Rinse the salmon, skin it ( if it’s not skinned already) and cut into 4 pieces. Sprinkle with salt and pepper. Smear two pieces of the fish with the herb-cod mixture, cover with the remaining salmon, and place on top of the sauerkraut. Bake for 10-12 minutes. Served garnished with fresh herbs.