FISCHFILET   auf  RAHMSAUERKRAUT 

Fishfilet on Sourcrout with Cream

4 fish filets
600 g sourcrout
300 ml cream
2 tbsp. tomato cubes
1 tbsp. parsley (chopped)
1 onion
1 clove of garlic
100 ml white wine
150 ml beef stock (cube)
rosemary, thyme
1 bay leaf, 5 peppercorns, 1 clove
olive oil
salt, pepper, lemon juice
 

 

Cut onion into fine rings and stew them in oil. Add sourcrout, stew some minutes, douse with wine and pour in soup. Add bay leaf, peppercorns and clove and simmer all uncovered for about 15 minutes. Fold in cream and simmer uncovered for 25 minutes more. Remove bay leaf and thicken with cornflour. Season to taste with salt and pepper. Fold in parsley and tomato cubes.
Spice fish filet with salt, pepper and some lemon juice. Fry filets in olive oil both sides and sprinkle with some rosemary, thyme and pressed garlic.

  
     
     
 

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