Salmon with Herb-Fish Filling on Sauerkraut

Ingredients

• 1 onion
• 1 apple
• 1 tbsp butter
• 1 tbsp sugar
• 500 g Sauerkraut
• 250 ml dry cider
• Salt
• Pepper (freshly ground)
• a handful herbs (e.g., parsley, dill, tarragon, chives)
• 250 g white fish fillet (e.g., cod)
• 1 Egg white
• 100 g cold whipping cream
• 0.5 untreated lemon (zest and juice)
• 400 g Salmon fillet

Instructions

1. 1.

   Peel the onion and dice finely. Wash the apple, quarter it, remove the core, and dice small. Melt butter with sugar in a pot, add the onion and apple, sauté briefly. Then stir in sauerkraut, add cider, season with salt and pepper, and gently simmer for about 30 minutes, stirring occasionally.

2. 2.

   Wash herbs, shake dry, pluck leaves and finely chop. Dice white fish fillet and blend with egg white until smooth. Gradually pour in cream. Mix in herbs and lemon zest, seasoning with salt and pepper.

3. 3.

   Preheat the oven to 180 °C fan.

4. 4.

   Wash salmon, pat dry, slice into eight portions, drizzle with lemon juice, season lightly with salt and pepper.

5. 5.

   Taste the sauerkraut and spread it in a baking dish. Brush four salmon slices with fish puree, top with remaining salmon slices, and arrange on the sauerkraut. Bake for 10–12 minutes. Transfer to plates and serve with baguette if desired.