Fillet of saithe on paprika cream sauerkraut

Name: Fillet of saithe on paprika cream sauerkraut
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 2 TABLESPOONS Oil; 1 can(s) (850 ml) mild wine sauerkraut; 1 TABLESPOON Sweet peppers; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 8 Tranches of pollack fillet (cut by the fishmonger); 2-3 TABLESPOONS Flour; 2 Eggs (size M); 30 g clarified butter; 5 Stem(s) Parsley; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
2 TABLESPOONS Oil
1 can(s) (850 ml) mild wine sauerkraut
1 TABLESPOON Sweet peppers
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
8 Tranches of pollack fillet (cut by the fishmonger)
2-3 TABLESPOONS Flour
2 Eggs (size M)
30 g clarified butter
5 Stem(s) Parsley
7-10 Tbsp Parsley

Directions

1
Peel and chop the onions. Heat the oil in a casserole. Sauté onions in it, add sauerkraut. Pluck apart with a fork. Dust with paprika and deglaze with cream.
2
Bring to the boil, season with salt, pepper and sugar. Cover and stew at low heat for 18-20 minutes. Wash fish and pat dry. Mix flour, salt and pepper. Whisk eggs. Turn fish first in flour and then in egg.
3
Heat clarified butter in a large frying pan. Fry the fish for 3-4 minutes on each side. Wash parsley, shake dry, chop finely and mix into the cabbage. Arrange cabbage and fish on plates.
4
Garnish with parsley.