Redfish Sauerkraut Casserole

Brush the potatoes and cook them in lightly salted water, peel them and cut them into slices, mix them with the butter, rosemary needles, pepper, finely chopped onions and finely chopped garlic. Grease a gratin dish with butter and spread the seasoned potato slices evenly on the bottom. Rinse the fish, dry it, rub it with juice of one lemon and salt. Mix the bread crumbs with paprika powder, sprinkle it over the fish, tap off excess breading. Heat the butter and oil in a frying pan and fry the fish on both sides for 5 minutes on a low flame.

Cut the fish into small pieces according to its size and place them on the slices of potatoes, drizzle a little of the frying fat over them. Mix the sauerkraut with the sauerkraut juice (or apple juice), season with sea salt and pepper. Quarter the bell bell pepper, cut out the insides, rinse and chop into small cubes. Mix with the sauerkraut and simmer gently for 20 minutes until the liquid has evaporated, fold in crème fraîche and spread the sauerkraut evenly over the fish. Mix almond kernels with breadcrumbs and grated cheese, sprinkle over sauerkraut, top with a few flakes of butter. Bake in the oven at 200 °C (gas mark 3) for 30 to 35 minutes.

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