Paprika Sauerkraut with Fish Fillet Wrapped in Ham
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g sauerkraut
- 1 medium onion (s), diced
- some rapeseed oil
- 2 bay leaves
- 1 tablespoon paprika powder, noble sweet
- a bit salt
- some pepper
- 3 drops sweetener, or sugar
- 1 cup water
- 2 fish fillet (s), pikeperch, barramundi, salmon, monkfish, red tongue or tilapia
- little salt
- some pepper
- Teaspoon tomato paste or pesto cream
- 2 slices ham, raw, thinly sliced
- 1 tablespoon fat
Print Recipe
Pin Recipe Instructions
- Sauté the onion cubes in a small saucepan in the oil with bay leaves, add the sauerkraut, chopped up a little, season with the spices, stir and pour in the cup of water. Do not braise too soft for about 20 minutes, season to taste.
- Rinse and dry the fish fillet, season with salt and pepper, spread on tomato paste or pesto cream. Now place on the spread out ham slices and cover the fish with it. Fry both sides in hot fat over medium heat until the ham is crispy. Then let it steep a little with the heat turned off, approx. 5 minutes
- Serve with the fish and the sauerkraut mashed potatoes.
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