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Ingredients
Sauerkraut Stew with Leeks and Horseradish
- Ingredients
- 250 grams Red Bell pepper
- 250 grams Leeks
- 1 onion
- 2 Tbsps butter
- 800 grams Sauerkraut (vacuum-packed)
- 200 milliliters dry white wine
- 100 milliliters fish stock
- 5 Juniper berries
- 1 bay leaf
- 500 grams Salmon
- 2 tsps lemon juice
- salt
- 300 milliliters Whipped cream (minimum 30% fat content)
- sweet and hot red ground paprika
- 1 tsp black peppercorns
Rinse the peppers, cut in half, remove the seeds and cut the flesh into strips. Halve the leek lengthwise, rinse and cut into very thin rings. Peel, halve and thinly slice the onion. Melt the butter in a large saucepan and sauté the onions until soft. Stir in the sauerkraut and deglaze with the white wine and fish stock. Add the juniper berries and bay leaf and simmer, covered, for 20-30 minutes. Rinse the salmon, pat dry and cut into large pieces.
After 20 minutes of cooking, stir, place the pieces of fish on top of the bay leaf and peppers. Season the fish with the lemon juice and salt and cook, covered, for 6 minutes. Turn the fish, then remove and keep warm. Add the cream to the pot, bring to a boil and simmer briefly. Season with salt and paprika. Remove the juniper berries and bay leaf.
Coarsely grind the peppercorns in a mortar. Place the sauerkraut with the sauce on plates or a platter, top with the fish pieces and sprinkle with the crushed pepper.
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |