Sauerkraut Casserole

Ingredients

• 2 potatoes (firm‑starch)
• Salt
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 2 tbsp oil
• 500 g sauerkraut (fresh or canned)
• 100 g passata tomato sauce
• 125 g crème fraîche
• Cayenne pepper
• 400 g zander fillet
• juice of ½ lemon
• 4 Tbsp breadcrumbs
• 2 tsp fresh thyme leaves
• 2 tbsp butter

Instructions

1. 1.

   Peel, wash and slice potatoes thinly. Boil in salted water for 10 minutes. Drain and set aside.

2. 2.

   Quarter the bell peppers, clean, rinse, and dice small. Peel and dice the onion. Heat oil in a pot. Sauté onion and peppers. Stir in sauerkraut. Add passata and crème fraîche, simmer vigorously for 1–2 minutes. Season with salt and cayenne pepper. Spray a baking dish with a little oil and pour in the sauerkraut mixture.

3. 3.

   Cut zander fillet into portions. Drizzle with lemon juice and season with salt and pepper. Arrange over the sauerkraut and top with potato slices. Mix breadcrumbs with thyme and sprinkle on top. Dot with butter pieces. Bake in a preheated oven at 200°C (or 180°C fan) for about 30 minutes.