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1
Melt fat or butter in heavy saucepan.
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2
Add onion and cook over medium heat until just golden.
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3
Add sauerkraut, bacon, spices in cheesecloth and stock or water.
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4
Bring to simmer.
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5
Cover and cook over very low heat 45 minutes.
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6
Meanwhile, season cod with salt and pepper.
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7
Each piece should measure about 2 by 5 inches and about 1 1/2 inches thick.
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8
If the pieces are larger and flatter, cut them to size and stack two pieces for each portion.
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9
Divide herbs among each portion, placing them on both sides of fish.
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10
Cut sheets of phyllo in half across the width.
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11
Stack them and cover with a damp cloth.
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12
Place one on work surface.
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13
Brush with butter.
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14
Top with four more sheets, brushing each with butter.
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15
Center a portion of cod at edge of buttered sheets.
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16
Roll cod in phyllo like a jelly roll, to make a package.
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17
Press down on ends to seal.
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18
Cut off and discard excess phyllo at ends, taking care that fish is enclosed.
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19
Butter outside of package and place on a parchment-lined baking sheet.
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20
Repeat with remaining cod and phyllo.
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21
Refrigerate until 15 minutes before serving.
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22
Stir sauerkraut and add potato, riesling and vermouth.
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23
Simmer uncovered about 10 minutes.
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24
Add lemon.
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25
Simmer a few minutes longer, then stir in cream.
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26
Bring to simmer and set aside until ready to serve.
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27
Preheat oven to 450 degrees.
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28
Place baking sheets in oven and bake 15 to 20 minutes, until strudel is lightly browned.
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29
Drain sauerkraut well, keeping liquid in pan, and divide among 4 warm soup plates.
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30
Cut each strudel in half and place 2 pieces on top of sauerkraut.
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31
Bring sauce remaining in pan to a simmer and strain into blender.
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32
Process briefly at high speed, then pour around sauerkraut in each dish and serve.
