Summary

Ingredients

• 4 salmon fillet (s), (200 g each)
• 1 tablespoon mustard
• salt and pepper
• 4 large potato (s), floury (preferably baked potatoes)
• 2 tablespoon oil, for frying
• 40 g butter
• 2 medium onion (s), cut into strips
• 2 small apples, peeled and sliced
• 800 g sauerkraut
• 300 ml fish stock
• 500 ml champagne (or dry sparkling wine)
• 5 juniper berries, crushed
• 1 clove (s)
• 1 bay leaves
• 2 tablespoon honey
• 250 ml cream
• 1 tablespoon butter, diced, cold
• 2 tablespoon grapes, seedless
• 0.5 ½ bunch chives

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Instructions

1. For the creamed cabbage, sweat the onion strips and apple slices in butter, add the sauerkraut and sweat with it. Deglaze with the fish stock, add the spices, bring to the boil and cook at a low temperature for approx. 45 minutes, stirring occasionally. Halfway through the cooking time, add 0.1 l of champagne / sparkling wine and honey. Put the sauerkraut on a sieve, remove the spices and reduce the stock with the cream to the consistency of the sauce.
2. In the meantime, rinse the salmon with cold water, pat dry, season with salt and pepper and spread a thin layer of mustard on one side.
3. Peel the potatoes, grate them roughly and squeeze them out well. Salt, spread thinly on the mustard-coated side and press on. Heat the oil in a non-stick pan and fry the salmon slices on the potato side for 6-8 minutes over medium heat until crispy until golden. Turn over and finish frying in 2-3 minutes.
4. Mix up the sauce, remaining champagne and butter cubes with the magic wand. Add the sauerkraut and grapes, season to taste and arrange on plates. Place the salmon fillet on top and sprinkle with chives.
5. TIP: If the potato crust is too expensive for you, you can leave it out and serve small fried potatoes with it.