Fried fish with cream sauerkraut

Name: Fried fish with cream sauerkraut
Yield: 1
Ingredients: 600 g Pollock fillet (fresh or frozen); 2 Onions; 3 TABLESPOONS clarified butter; 1 can(s) (850 ml) Sauerkraut; 1 TABLESPOON Sweet peppers; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 800 g Potatoes; 1-2 TEASPOONS Lemon juice; 2 Eggs; 4-5 Tbsp Flour; 1 bunch of parsley

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

600 g Pollock fillet (fresh or frozen)
2 Onions
3 TABLESPOONS clarified butter
1 can(s) (850 ml) Sauerkraut
1 TABLESPOON Sweet peppers
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
800 g Potatoes
1-2 TEASPOONS Lemon juice
2 Eggs
4-5 Tbsp Flour
1 bunch of parsley

Directions

1
Possibly defrost the fish. For the cabbage ##peel onions##, dice finely. Heat 1 tablespoon ##lard## in a pot. Brown the onions in it. Add the sauerkraut and tear apart with a fork.
2
Sprinkle with ##pepper##, sauté briefly. Add cream and bring to the boil. Season with salt, pepper and about 1 teaspoon sugar. Cover and stew at low heat for about 30 minutes.
3
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
4
Meanwhile, wash the fish, dab dry and cut into 8 longish pieces. Sprinkle with lemon juice, salt. Whisk the eggs. First turn the fish in flour, then pull it through the eggs. Heat 2 tablespoons of lard in a large pan.
5
Fry the fish for about 6 minutes until crispy.
6
Wash parsley and shake dry, chop. Drain the potatoes, arrange everything and sprinkle with parsley.