Wring out sauerkraut well and chop a little bit. Rinse salmon fillet, dry and cut into small cubes. Sprinkle with juice of one lemon.
Mix egg, flour and beer until smooth. Mix a few (about 5) tablespoons of the batter and the diced salmon into the sauerkraut and season with salt, pepper and sugar.
For the sauce, melt the lobster bisque in water and wine according to package directions and heat. Add cognac and crème fraîche and season to taste.
Arrange salmon crusts in the sauce. Garnish with flat-leaf parsley, if desired.
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