Cod on Verjus sauerkraut

Name: Cod on Verjus sauerkraut
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 7-10 Tbsp Pepper; 1 big onion; 2 TABLESPOONS Oil; 5–6 Juniper berries; 1 can(s) (850 ml) Sauerkraut; 1 Bay leaf; 1 TABLESPOON Hazelnut flakes; 600 g Cod fillet; 1-2 TABLESPOONS Flour; 4-6 Stem(s) flat leaf parsley; 4-5 Tbsp ripened cream; 3 TABLESPOONS Verjus or vinegar (juice of unripe grapes); 7-10 Tbsp Sugar; 100 g North Sea crab meat

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
7-10 Tbsp Pepper
1 big onion
2 TABLESPOONS Oil
5–6 Juniper berries
1 can(s) (850 ml) Sauerkraut
1 Bay leaf
1 TABLESPOON Hazelnut flakes
600 g Cod fillet
1-2 TABLESPOONS Flour
4-6 Stem(s) flat leaf parsley
4-5 Tbsp ripened cream
3 TABLESPOONS Verjus or vinegar (juice of unripe grapes)
7-10 Tbsp Sugar
100 g North Sea crab meat

Directions

1
Peel, wash and chop the potatoes. Cover and cook in salted water for about 20 minutes.
2
Peel and chop the onion. Fry in 1 tbsp. hot oil. Mash juniper, add sauerkraut and bay leaf and fry. Add 3/8 l water. Bring to the boil, cover and stew for about 15 minutes.
3
Roast the nuts in a pan without fat, remove. Wash the fish, dab dry and cut into 8 pieces. Salt fish, turn in flour and tap. Fry in 1 tablespoon of hot oil in a coated pan for 2-3 minutes on each side.
4
Wash and finely chop the parsley.
5
Drain the potatoes and collect the cooking water. Add approx. 150 ml of it and sour cream to the potatoes and mash finely. Season the puree with salt and nutmeg. Fold in nut flakes.
6
Season the sauerkraut with salt, pepper, verjus and 1 teaspoon sugar. Serve with purée and fish. If necessary, toss the prawns briefly in the fish frying fat and spread on top. Season with pepper. Sprinkle with parsley.