Summary

Ingredients

• 2 onions)
• 800 g sauerkraut
• 0.5 liter ½ meat broth or vegetable broth
• 0.5 teaspoon ½ pepper grains
• 1 teaspoon juniper berries
• 3 bay leaves
• 1 teaspoon caraway seeds
• 200 g crème fraîche
• 2 teaspoons mustard, coarser
• 600 g salmon fillet (s)
• 1 pinch (s) sea salt
• 1 pinch (s) pepper

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Instructions

1. Peel the onions, cut into rings and sauté until translucent. Add the sauerkraut, fill up with the stock and bring to the boil. Stir in peppercorns, juniper berries, bay leaves and caraway seeds and cover and simmer everything - depending on the desired firmness of the sauerkraut - for approx. 30-50 minutes.
2. Stir half of the crème fraiche into the sauerkraut. Mix the other half of the crème fraiche with the mustard.
3. Cut the fish into 4 portions. Put the sauerkraut in a baking dish. Place the salmon fillets on the sauerkraut. Spread the crème fraiche over the top with the stirred in mustard.
4. Cook everything in the preheated oven at 160 ° C fan oven on the middle rack for approx. 30 - 35 minutes. Serve immediately.