Sauerkraut stew with cod fillet

Name: sauerkraut stew with cod fillet
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 x 750 g something crumbly potatoes peeled; 1 business suit cod fillet 400 g, freezer; 1 el mustard; 75 g grated young cheese bag 175 g; 1 tl dried dill; 1 advantage scale fresh sauerkraut 750 g; 150 ml semi skimmed milk

A tasty Dutch recipe. The main course contains the following ingredients: fish, slightly crumbly potatoes (peeled), cod fillet (400 g, frozen), mustard, grated young cheese (bag 175 g), driededille, fresh sauerkraut (750 g) and semi-skimmed milk.

Ingredients

Kitchen Stuff

baking paper, puree tamper

Directions

Line the baking sheet with baking paper. Preheat the oven to 225 ° C. Boil the potatoes in little water with salt in 20 minutes until done. Place the cod fillet on the baking sheet and spread with the mustard. Sprinkle the cheese and the dill over it.
Fry the cod fillet in the preheated oven for 20-25 minutes until golden brown and done. Heat the sauerkraut according to the instructions on the package.
Drain the potatoes, add the milk and stamp with the puree pestle into a coarse puree. Stir in the sauerkraut and season with salt and pepper. Serve with the cod fillet.