Summary

Ingredients

• 800 g salmon fillet (s) skinless
• 1 large can sauerkraut (champagne sauerkraut), 850 g
• 200 g crème fraîche
• 2 lemon (s), organic
• 0.25 liter ¼ white wine
• 100 g butter
• Salt and pepper, whiter
• Cayenne pepper

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Instructions

1. Cut the salmon fillet into 4 equal-sized slices and drizzle with the juice of a lemon. Salt and pepper the fillets on both sides.
2. Melt the butter and let it brown lightly.
3. Lightly grease a baking dish and pour in a loose layer of champagne sauerkraut and sprinkle with grated lemon peel. Then place the salmon fillets on the cabbage and brush with the brown butter. Put another layer of sauerkraut with grated lemon peel on top. If the fillets do not fit into a baking dish in one layer, then fill in 2 layers, whereby the top layer is always sauerkraut with lemon peel.
4. Mix the crème fraiche with the white wine and season with a little cayenne pepper. Then pour the mixture over the prepared casserole and bake in the preheated oven at 180 ° C for about 30 minutes.
5. If there is still lemon, peel off some of the zest with the zest and then sprinkle this over the finished dish later. In addition, a few thin lemon wedges are enough.
6. Tastes great with boiled or parsley potatoes.