Trout with Potatoes with Sauerkraut

Place the sauerkraut in a colander, rinse briefly and let drain. Peel the onion and chop finely. Heat butter in a saucepan and cook onion over medium heat until soft. Add the drained sauerkraut, bay leaves and vegetable broth, and cook covered for 10 minutes over low heat.

Meanwhile, peel the potatoes, rinse, cut into 5 mm thick slices and let cook in boiling salted water for 5 minutes. Drain the cooked potatoes, rinse with cold water and let drain.

Drain the sauerkraut-onion mixture and collect the broth. Grease a baking dish with oil and spread the sauerkraut-onion mixture into it.

Rinse the trout fillets, pat dry and season with salt and pepper. Place the trout fillets over the sauerkraut mixture in the baking dish. Top the trout fillets with cooked potatoes slices in the pattern of "scales".