Fried cod with sauerkraut

Name: fried cod with sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 ml fish stock of tablet; 2 floury potatoes; 30 g butter; 75 g Zeeland bacon thin sliced; 6 el traditional olive oil; 1 shallot; 400 ml Apple juice; 400 ml beef broth from tablet; 16 black olives without pit; 1 el White wine vinegar; 1 tl ginger syrup; 300 g sauerkraut; 1 juniper; 1 dried laurel leaves; 2 fresh cod fillet; 2 el wheat flour

Delicious slim main course with cod fillets, sauerkraut and potato sauce.

Ingredients

Kitchen Stuff

1 food processor

Directions

Peel the potatoes and cut them into pieces. Boil them in the fish stock for 15 minutes until done.
Puree the potatoes and fish broth briefly in the food processor. Stir in the butter.
Preheat the oven to 150 ° C.
Place the bacon on a baking sheet and bake in the oven in 15 minutes dry and crispy. Dab the bacon dry with kitchen paper.
Grind the bacon in a food processor.
Chop the shallot. Heat the oil in a frying pan and fry the shallot.
Extinguish with the beef broth and the apple juice.
Let the moisture boil down to about 2 cubic feet per person (about 125 ml for 4 people). Turn off the heat.
Slice the olives and add to the shallot mixture.
Add the ginger syrup, vinegar and oil and whisk until a dressing.
Heat the sauerkraut with the rest of the apple juice, bay leaf and juniper.
Put the flour on a flat plate. Sprinkle the cod on both sides with salt and pepper and cover both sides with flour.
Heat the rest of the oil in a frying pan with non-stick coating and fry the fish for 4-5 min. Carefully turn over and bake for another 1 min.
In the meantime, heat the potato sauce on low heat and spread the sauce in a circle over the plates. Sprinkle the sauce with the bacon.
Remove the bay leaf and the juniper. Remove the sauerkraut with a slotted spoon and let it drain. Divide the sauerkraut over the plates.
Put the cod on the sauerkraut and spoon the olives vinaigrette over it.
Bon appétit! .