Sauerkraut Salmon Gratin
Sauerkraut salmon gratin is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 untreated lemon
- 800 g skinless salmon fillet (4 pieces)
- Salt
- freshly ground pepper
- 100 g butter
- 500 g canned sauerkraut
- 250 ml dry white wine
- 150 g crème fraîche
- 50 ml Heavy Cream (at least 30% fat)
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Wash the lemon hot, grate the zest and squeeze out the juice. Rinse the salmon, pat it dry and season with lemon juice, salt and pepper. Melt the butter in a small pot, add 1/4 tsp salt and let it foam once.
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2.
Take the sauerkraut from the can and loosen it. Lightly cover the bottom of a greased baking dish with about one‑third of the sauerkraut and sprinkle some lemon zest over it, place two salmon pieces on top and brush the fish with butter. Cover with another third of the sauerkraut and sprinkle more lemon zest.
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3.
Place the remaining salmon on top, brush again with butter and cover with the rest of the sauerkraut. Sprinkle the remaining lemon zest over everything. Mix the wine with the crème fraîche and cream, season with salt and pepper and pour over the casserole. Bake in the preheated oven for about 45 minutes. Serve immediately.
