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🍽️ Sauerkraut Stew with Leek and Salmon

620 kcal · 30 min · 4 servings

Ingredients

• 250 g red bell peppers
• 250 g leek stalk
• 1 onion
• 2 tbsp butter
• 800 g sauerkraut (vacuum-packed, lacto-fermented)
• 200 ml dry white wine
• 100 ml fish stock
• 5 juniper berries
• 1 bay leaf
• 500 g salmon fillet
• 2 tsp lemon juice
• salt
• 300 ml whipping cream (min. 30% fat content)
• paprika powder (sweet and rose hot)
• 1 tsp black peppercorns

Instructions

1. 1. Wash the peppers, halve them, remove the seeds, and cut the flesh into strips.
2. 2. Clean the leek, halve it lengthwise, wash it thoroughly, and cut it into very fine rings.
3. 3. Peel the onion, halve it, and slice it into thin slices.
4. 4. Heat the butter in a large pot and sauté the onions and leek until translucent.
5. 5. Add the sauerkraut, stir well, and deglaze with the white wine and fish stock.
6. 6. Add the juniper berries and the bay leaf.
7. 7. Simmer the stew with the lid closed for 20 to 30 minutes.
8. 8. Rinse the salmon fillet carefully, pat it dry, and cut it into coarse pieces.
9. 9. After 20 minutes of cooking time, add the pepper strips and stir them in.
10. 10. Place the fish pieces on top of the sauerkraut.
11. 11. Drizzle the fish with lemon juice and season with salt.
12. 12. Cook the fish with the lid closed for 6 minutes, turning it once.
13. 13. Remove the fish and keep it warm for a short time.
14. 14. Stir the cream into the sauerkraut and bring the mixture to a brief boil.
15. 15. Season the stew with salt and spice it with a little paprika powder.
16. 16. Remove the juniper berries and the bay leaf from the stew.
17. 17. Coarsely crush the peppercorns in a mortar.
18. 18. Serve the sauerkraut with the sauce on plates or a platter.
19. 19. Place the fish pieces on top and sprinkle them with the coarsely crushed pepper.

Nutrition per serving

• kcal: 620
• Protein: 34 g · Fett/Fat: 45 g · Carbs: 9 g