Sauerkraut with Pike

Ingredients

• 600 gPike
• 800 gSauerkraut
• 60 gButter
• 50 gBacon
• 100 gOnion
• 100 mlCream
• 50 gBreadcrumbs
• 2 gCaraway
• 1 pcsBay leaf
• 6 gSalt
• 1 gPepper
• 300 mlWater

Instructions

1. 1

   Prepare the sauerkraut

   • Drain the sauerkraut well and squeeze out excess liquid. Peel and finely dice the onion.
   • Heat 30 g butter in a large pot, fry the diced bacon and onion over medium heat until the onion is translucent.
   • Add sauerkraut, caraway and bay leaf, pour in 100 ml water, bring to a boil then simmer covered on low heat for 20–25 minutes until tender. Season with pepper (be cautious with additional salt because sauerkraut is salty).
2. 2

   Poach the pike

   • Rinse the pike fillets, check for bones and remove any remaining ones. Warm 20 g butter in a pan.
   • Place the fillets in the pan, season with pepper and the salt, pour in 200 ml boiling water (or stock) so the fillets are barely covered, and poach gently for 6–8 minutes.
   • Remove the fish, let cool slightly, remove skin if desired and flake into large pieces; remove any remaining bones carefully.
3. 3

   Layer and bake

   • Butter an ovenproof dish lightly. Layer sauerkraut and flaked pike so there is a slight mound in the center.
   • Pour the cream evenly over the layers and sprinkle the breadcrumbs on top.
   • Cover the surface with buttered baking paper to prevent excessive browning and bake at 180 °C (160 °C fan) for 25–30 minutes until golden. Serve hot.