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🍽️ Crunchy Sauerkraut Gratin with Salmon

760 kcal · 30 min · 4 servings

Ingredients

• 800 g salmon fillet skinless (4 pieces)
• 1 lemon (organic)
• salt
• pepper (from the mill)
• 100 g butter
• 400 g sauerkraut (can)
• 250 ml (Saxon) Riesling
• 150 g crème fraîche
• 50 g whipping cream
• lemon slice (for garnish)

Instructions

1. 1. Wash the lemon under hot water.
2. 2. Finely grate the yellow zest of the lemon.
3. 3. Squeeze the juice out of the lemon.
4. 4. Season the salmon pieces with the lemon juice.
5. 5. Salt and pepper the salmon to taste.
6. 6. Melt the butter in a small pot over medium heat.
7. 7. Add 1/4 teaspoon of salt to the melting butter.
8. 8. Let the butter foam up briefly.
9. 9. Take the sauerkraut out of the can.
10. 10. Fluff up the sauerkraut with a fork.
11. 11. Grease a baking dish with butter.
12. 12. Put about one third of the sauerkraut into the dish.
13. 13. Sprinkle some of the lemon zest over it.
14. 14. Place two pieces of salmon on the kraut.
15. 15. Brush the fish with the melted butter.
16. 16. Add another third of sauerkraut on top.
17. 17. Sprinkle more lemon zest over it.
18. 18. Place the remaining salmon on top.
19. 19. Brush this fish with butter as well.
20. 20. Cover everything with the remaining sauerkraut.
21. 21. Mix the wine with the Creme Fraiche.
22. 22. Stir the cream into the wine-cream mixture.
23. 23. Salt and pepper the liquid.
24. 24. Pour the sauce evenly over the gratin.
25. 25. Sprinkle the remaining lemon zest on top.
26. 26. Preheat the oven to 200 degrees.
27. 27. Set the grill program (top and bottom heat).
28. 28. Bake the gratin for 30 to 40 minutes.
29. 29. Slice lemon slices for garnish.
30. 30. Decorate the finished gratin with the slices.
31. 31. Serve the dish with parsley or salt potatoes.

Nutrition per serving

• kcal: 760
• Protein: 43 g · Fett/Fat: 58 g · Carbs: 6 g