Salmon Trout with Potatoes on Sauerkraut

Ingredients

• 1 large can sauerkraut (ca. 800 g)
• 1 onion
• 1 tbsp butter
• 2 Bay leaves
• 200 ml vegetable stock
• 800 g firm boiling potatoes
• Salt
• Pepper (freshly ground)
• 1 tsp oil
• 4 salmon trout fillets (skinless, about 200 g each)
• 125 ml whipping cream
• 4 tsp grated horseradish (fresh or jarred)

Instructions

1. 1.

   Place sauerkraut in a colander, rinse briefly and drain. Peel the onion and dice finely. Heat butter in a pot, sauté the onion over medium heat until translucent. Add sauerkraut, bay leaves, and vegetable stock; cover and bring to a boil. Reduce heat and simmer for 10 minutes.

2. 2.

   Meanwhile peel, wash, and slice the potatoes into 0.5 cm thick rounds. Boil in salted water for 5 minutes. Drain, rinse with cold water, and set aside.

3. 3.

   Drain the sauerkraut, reserving the liquid. Grease an oven dish with oil and fill it with the sauerkraut. Rinse, pat dry, and season the salmon fillets with salt and pepper. Place them on top of the sauerkraut. Arrange the potato rounds in a tiled pattern over the fish.

4. 4.

   Whisk the reserved sauerkraut liquid with cream and horseradish; season with salt and pepper. Pour over the potatoes and bake in a preheated oven at 200°C (second rack from bottom) for about 40 minutes.