Fresh Salmon on Cream Sauerkraut and Braised Meat

Cook the washed small potatoes with the skin in salted water. Then drain and put aside.

Dice the onion, sauté in butter, add curry and sauté briefly. Then add the sauerkraut. Cook over medium heat with lid for 40 minutes (canned sauerkraut only 10 minutes).

Stir from time to time, add a little hot water if necessary. Finally, add the whipped cream, bring to a boil and season everything together with salt, pepper and sugar. Next, transfer the creamed sauerkraut into a gratin dish.

Season the salmon fillets with salt and season with pepper. Sear them heartily for one minute on each side in a little oil or butter. Then place the salmon fillets on the sauerkraut, sprinkle the chopped kitchen herbs on top and a few flakes of butter. Then form everything together for 8 min in the stove heated to 180 °C.

Meanwhile, cut the potatoes in half lengthwise and fry them with butter or olive oil for two or three minutes until crispy.

Finally, add the garlic and season with salt and pepper.

Tip: – With the use of canned sauerkraut, this delicious meal becomes a quick dish.

– Instead of fresh salmon from the fishmonger, salmon fillets from the frozen section are quite as suitable.

Serve: Place the creamed sauerkraut in the center of the plates, place the braised potatoes around it and shape the salmon on top of the cabbage. Sprinkle with

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