Yellow fin sole with sauerkraut

Name: yellow fin sole with sauerkraut
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1,5 kg potatoes something crumbly, peeled; 75 ml milk; 75 g butter; 1 bag sauerkraut natural (500 g); 1 freshly sour apple (eg elstar), peeled; 1 el mustard; 2 el creme fraiche cup 125 ml; 8 to stick Zeeland bacon; 500 g yellowfin sole fillet (bag of 750 g, freezer), thawed; 3 el flour

A tasty recipe. The main course contains the following ingredients: fish, potatoes (slightly crumbly, peeled), milk, butter, sauerkraut (natural (500 g)), friszure apple ((eg elstar), peeled), coarse mustard, crème fraîche (cup 125 ml), Zeeland bacon, yellowfin sole fillet ((bag 750 g, frozen), thawed) and flour.

Ingredients

Directions

Boil the potatoes in plenty of water with salt in 20 minutes until done. Heat the milk with 50 g butter, pour into the potatoes and crush into a coarse puree. Keep warm. Heat the sauerkraut with adhering moisture over medium heat for about 5 minutes. Cut the apple into pieces and stir in the sauerkraut with the mustard and crème fraîche. Heat for another 2 minutes. Season with salt and pepper.
Fry the bacon until crispy. Dab the fish dry and sprinkle with salt and pepper. Sprinkle the flour on a plate and roll the fish through. Heat the rest of the butter in a frying pan and fry the fish in 2-3 minutes until golden brown and done. Divide the sauerkraut and mash over 4 plates. Put the fish and the bacon on it.