Cod Rolls with Sauerkraut, Potatoes and Horseradish

Ingredients

• 150 g cream cheese (plain)
• 1 pinch cayenne pepper
• 4 medium cod fillets (or 8 small)
• 1 tsp paprika powder
• 500 g waxy potatoes
• Salt
• 800 g sauerkraut (mildly sour, canned)
• 4 tbsp clarified butter
• 100 ml White wine
• 1 tbsp juniper berries
• paprika powder
• black pepper (freshly ground)
• parsley (for garnish)

Instructions

1. 1.

   Mix the cream cheese with cayenne pepper, thinly spread over the cod fillets, roll tightly, tie and sprinkle with paprika; refrigerate. Wash the potatoes and boil in plenty of salted water for about 25 minutes.

2. 2.

   Sauté the sauerkraut in 1–2 tbsp clarified butter. Add wine, juniper berries and place the rolls on top of the kraut. Cover and steam at low heat for about 10–15 minutes.

3. 3.

   Drain the potatoes, shock in cold water, dry, peel, slice into rounds, fry in remaining clarified butter until lightly golden, season with a pinch of salt and dust with paprika.

4. 4.

   Season the sauerkraut, add pepper and paprika, then mix in the potatoes. Serve all garnished with parsley.