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🍽️ Crispy Red Snapper on Warm Sauerkraut Potato Salad

446 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• salt, pepper
• 150 g instant vegetable broth
• 250 g sauerkraut
• 150 g fresh pineapple
• 1 bunch spring onions
• 100 g salad mayonnaise
• 150 g yogurt
• 3 tbsp curry powder
• 400 g red snapper fillet
• lemon juice
• 2 tbsp oil

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Boil the potatoes for 20 to 25 minutes until tender.
4. 4. Drain the cooking water and let the potatoes cool slightly.
5. 5. Peel the potatoes and slice them into thin rounds.
6. 6. Bring the remaining cooking water back to a boil.
7. 7. Pour the boiling water directly over the potato slices.
8. 8. Let the salad sit for about 30 minutes so the potatoes absorb the broth.
9. 9. Pour the sauerkraut into a colander and let it drain well.
10. 10. Cut the pineapple into small pieces.
11. 11. Clean the spring onions and rinse them.
12. 12. Slice the spring onions into thin rings.
13. 13. Mix the mayonnaise with the yogurt in a bowl.
14. 14. Season the sauce with salt, pepper, and curry powder.
15. 15. Cut the red snapper fillet into portion-sized pieces.
16. 16. Drizzle the fish with a little lemon juice.
17. 17. Season the fish with salt and pepper.
18. 18. Heat oil in a non-stick pan.
19. 19. Fry the red snapper fillets for 2 to 3 minutes on each side until golden brown.
20. 20. Mix the drained sauerkraut, pineapple, and spring onions with the prepared sauce.
21. 21. Taste the salad one last time and adjust seasoning if needed.
22. 22. Serve the warm salad with the fried red snapper.

Nutrition per serving

• kcal: 446
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 45 g