Zander au gratin on paprika-cabbage

Name: Zander au gratin on paprika-cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON + some oil; 1 TEASPOON Sugar; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 100 g Whipped cream; 1/8 l apple juice; 600 g Pike-perch fillet or codfish; 2 TABLESPOONS Lemon juice; 150 g Fresh cream

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON + some oil
1 TEASPOON Sugar
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
100 g Whipped cream
1/8 l apple juice
600 g Pike-perch fillet or codfish
2 TABLESPOONS Lemon juice
150 g Fresh cream

Directions

1
Peel and finely chop the onion. Fry in 1 tbsp. hot oil. Sprinkle sugar over it and melt golden yellow. Add the sauerkraut and fry. Season with salt, pepper and 2 tsp. sweet paprika. Add cream and juice, bring everything to the boil. Stew for about 15 minutes.
2
Wash the fish, pat dry and cut into 4 pieces. Sprinkle with lemon juice and let it stand for a while
3
Pour the sauerkraut into a lightly oiled casserole dish. Season fish with salt and pepper and place on top. Stir crème fraîche and 1/2 teaspoon paprika until smooth, spread on the fish. Cook in the preheated oven (electric cooker 200 °C/circulating air: 175 °C/gas: level 3)for 15-20 minutes. Goes well with mashed potatoes
4
Drink: cool white wine