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🍽️ Lachs trout with potatoes on sauerkraut

434 kcal · 30 min · 4 servings

Ingredients

• 1 large can Sauerkraut (approx. 800 g)
• 1 Onion
• 1 tbsp Butter
• 2 Bay leaves
• 200 ml Vegetable broth
• 800 g firm-boiling Potatoes
• Salt
• Pepper (from the mill)
• 1 tsp Oil
• 4 Salmon trout fillets (skinless approx. 200 g each)
• 125 ml Whipping cream
• 4 tsp grated Horseradish (fresh or from the jar)

Instructions

1. 1. Place the sauerkraut in a colander.
2. 2. Rinse it briefly under running water.
3. 3. Let it drain well.
4. 4. Peel the onion.
5. 5. Cut it into small cubes.
6. 6. Heat the butter in a pot.
7. 7. Sauté the onion cubes until translucent over medium heat.
8. 8. Add the drained sauerkraut.
9. 9. Add the bay leaves.
10. 10. Add the vegetable broth.
11. 11. Bring everything to a boil with the lid on.
12. 12. Let it simmer on low heat for 10 minutes.
13. 13. Peel the potatoes.
14. 14. Wash them.
15. 15. Cut them into 0.5 cm thick slices.
16. 16. Boil the potato slices in boiling salted water for 5 minutes.
17. 17. Drain them.
18. 18. Rinse them with cold water to stop the cooking process.
19. 19. Let them drain.
20. 20. Drain the sauerkraut.
21. 21. Catch the cooking liquid.
22. 22. Grease the baking dish with oil.
23. 23. Fill the baking dish with the sauerkraut.
24. 24. Wash the trout fillets.
25. 25. Pat them dry.
26. 26. Season them with salt and pepper.
27. 27. Place the fillets on the sauerkraut.
28. 28. Arrange the potato slices in a shingle-like pattern on the fish.
29. 29. Mix the cooking liquid from the sauerkraut with the cream and horseradish.
30. 30. Season the mixture with salt and pepper.
31. 31. Pour the sauce over the potatoes.
32. 32. Preheat the oven to 200 degrees.
33. 33. Place the dish on the second rack from the bottom.
34. 34. Bake it for about 40 minutes.

Nutrition per serving

• kcal: 434
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 36 g