Sauerkraut and Salmon Gratin
Rinse lemon in hot water, grate zest and squeeze juice. Rinse salmon, pat dry and season with lemon juice, salt and pepper. Heat butter in a small saucepan, season with 1/4 teaspoon salt and let foam.
Drain sauerkraut and loosen with a fork. Loosely spread 1/3 of sauerkraut and 1/3 of lemon zest on the bottom of a buttered baking dish, top with 2 pieces of salmon and sprinkle fish with foaming butter. Reepeat layers, finishing with sauerkraut and lemon zest layer.
Combine wine with crème fraîche and cream, season with salt and pepper and pour over gratin. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Serve immediately.