Sauerkraut Stew with Leek and Salmon

Ingredients

• 250 g red bell pepper
• 250 g leek stalk
• 1 onion
• 2 tbsp butter
• 800 g sauerkraut (vacuum packed, lacto-fermented)
• 200 ml dry white wine
• 100 ml fish stock
• 5 juniper berries
• 1 bay leaf
• 500 g salmon fillet
• 2 tsp lemon juice
• Salt
• 300 ml heavy cream (at least 30% fat)
• paprika powder (sweet and hot varieties)
• 1 tsp black peppercorns

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and slice the flesh into strips. Clean the leeks, cut lengthwise, rinse thoroughly and slice into very thin rings. Peel the onion, halve it and slice into fine wedges. Heat butter in a large pot, sauté onions and leeks until translucent. Add sauerkraut, stir, then deglaze with white wine and fish stock. Add juniper berries and bay leaf, cover and simmer for 20-30 minutes. Gently rinse the salmon fillet, pat dry and cut into chunks.

2. 2.

   After 20 minutes of cooking, add bell pepper strips, stir, and place salmon pieces on top of the sauerkraut. Drizzle lemon juice over fish, season with salt, cover and cook for 6 minutes, turning fish once. Remove fish, set aside warm. Stir in heavy cream, bring to a brief boil again, adjust seasoning with salt and a touch of paprika powder. Discard juniper berries and bay leaf.

3. 3.

   Crush peppercorns coarsely in a mortar. Plate sauerkraut with the sauce on bowls or a platter, arrange salmon pieces on top, and sprinkle with crushed peppercorns.