Sauerkraut with Fruits and Shrimp

Ingredients

• 400 g fresh sauerkraut
• 2 shallots
• 1 sour apple
• 0.5 lemon (juice)
• 1 tbsp freshly grated horseradish (or jarred)
• 2 tsp sugar
• 4 tbsp germ oil
• Salt
• Pepper (from the grinder)
• 1 pink grapefruit
• 1 orange
• 0.25 net melon
• 12 shrimp (cooked and peeled)
• 1 tbsp butter
• 1 Garlic clove
• 1 tbsp parsley (finely chopped)

Instructions

1. 1.

   If the cabbage is too sour, rinse briefly and squeeze out excess liquid.

2. 2.

   Peel the apple and shallots, grate finely, and mix immediately into the cabbage.

3. 3.

   Whisk lemon juice, horseradish, sugar, salt, pepper, 1 tbsp lemon juice and oil; combine with the sauerkraut and let it rest to absorb flavors.

4. 4.

   Peel grapefruit and orange with a sharp knife, remove all white membranes, slice along the inner membranes to create beautiful fillets, catch the juice and mix into the cabbage.

5. 5.

   Use a small melon scoop to cut balls from the net melon and add them to the cabbage mixture.

6. 6.

   Sauté shrimp in hot butter for 2 minutes on each side, season with remaining lemon juice, salt, and pepper, then fold in parsley.

7. 7.

   Arrange sauerkraut on a salad plate, top with orange and grapefruit fillets, and place shrimp on top.

8. 8.

   Serve with baguette.