Pollock on Red Sauerkraut

For those who love strawberries:

Marinate pollock fillet with juice of one lemon, pepper, salt and rest for 20 min. In frying pan lightly fry in butter on both sides. Place on aluminum foil (each fillet separately) butter flakes on top and cook well sealed in heated oven for about 10 min at 160 °C. Cook the sauerkraut with the beet and bay leaf spices, juniper berries, juice, salt and a pinch of sugar over a low heat.

Remove the fillet from the heat, pierce the foil and run the gravy in a saucepan. Leave the fillet in the foil for another 5 minutes. Mix fish stock and whipping cream to a sauce. Arrange the fillet on the sauerkraut and serve the sauce separately. Serve: Boiled potatoes, and a teaspoon of caviar (German may also be).

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