Sauerkraut stew with pangasius fillet

Name: sauerkraut stew with pangasius fillet
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg floury potatoes peeled; 500 g sauerkraut uncooked; 2 el olive oil; 400 g pangasius fillet (fish); 100 g bacon (without rind), cut; 125 ml creme fraiche; 1 tl dry thyme

A tasty Dutch recipe. The main course contains the following ingredients: fish, crumbly potatoes (peeled), sauerkraut (uncooked), olive oil, pangasius fillet (fish), cat bacon ((without rind), cut), crème fraîche and dry thyme.

Ingredients

Directions

Boil the potatoes in a bottom of water with salt with the lid on the pan in 20 minutes until done.
In another pan, sauté the sauerkraut with the oil and simmer for 15 minutes on low heat with the lid on the pan.
Cut the pangasius fillets in half lengthwise and pat dry with kitchen paper.
Sprinkle the pieces of fish to taste with (freshly ground) pepper.
Wrap each piece of fish with a few slices of bacon and stick them with a cocktail stick.
Fry the bacon-wrapped pieces of fish in a dry frying pan (with non-stick coating) over low heat in 4-5 minutes per side until done.
Mash the potatoes with the crème fraîche and the thyme.
Divide the stew and sauerkraut over four plates and place the fish next to it.
Serve immediately..