Sauerkraut Gratin with Salmon

Ingredients

• 800 g salmon fillet skinless (4 pieces)
• 1 lemon (unprocessed)
• Salt
• black pepper (freshly ground)
• 100 g butter
• 400 g sauerkraut (canned)
• 250 ml Saxon Riesling wine
• 150 g crème fraîche
• 50 g Heavy cream
• lemon slice (for garnish)

Instructions

1. 1.

   Wash the lemon hot, grate its zest and squeeze out the juice.

2. 2.

   Season the salmon with lemon juice, salt and pepper.

3. 3.

   Melt the butter in a small saucepan, add 1/4 tsp salt and let it foam once.

4. 4.

   Take the sauerkraut from the can and loosen it up.

5. 5.

   Coat the bottom of a greased baking dish loosely with about one‑third of the sauerkraut and sprinkle some lemon zest over it; place two salmon pieces on top and brush them with butter. Cover with another third of sauerkraut, sprinkle more lemon zest, lay the remaining salmon, brush again with butter, and cover with the rest of the kraut.

6. 6.

   Whisk wine, crème fraîche and cream together, season with salt and pepper, and pour over the casserole. Sprinkle remaining lemon zest on top.

7. 7.

   Bake in a preheated oven at 200 °C (400 °F) for about 30–40 minutes. Serve garnished with lemon slices.

8. 8.

   Serve with parsley or salted potatoes as desired.