Summary

Ingredients

• 4 slices salmon fillet (s), 150 g each
• 2 tablespoon olive oil
• 2 tablespoon basil, chopped,
• Salt and pepper, chervil and parsley
• 800 g sauerkraut, possibly also from the can
• 60 g butter
• 1 onion (s)
• 0.5 teaspoon ½ curry
• 1 teaspoon sugar
• 300 ml cream
• salt and pepper

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Instructions

1. For the sauerkraut: sauté the onion cubes in butter, add the curry, sauté briefly, then add the sauerkraut. Cook over a medium heat with the lid on for 40 minutes (canned sauerkraut only about 10 minutes). Stir every now and then, add some hot water if necessary. Finally add the cream, bring to the boil and season with salt, pepper and sugar. Pour the cream sauerkraut into a baking dish.
2. Salt and pepper the salmon fillet and fry vigorously on each side in oil or butter. Then place the salmon fillets on the sauerkraut, sprinkle with the herbs and sprinkle a few flakes of butter on top. Place the baking dish in the oven preheated to 180 degrees for 8 minutes.
3. There are also small Knofi potatoes.