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FOR THE SAUERKRAUT: In a medium sized skillet, fry the bacon and onion in butter until slightly colored.
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Put the sauerkraut into a large pan or Dutch oven.
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Add the onion and bacon together with the peppercorns, garlic salt, sugar and caraway seeds.
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Pour in 1 cup of wine or apple cider, and add enough stock to reach halfway up the sauerkraut.
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Simmer slowly for 1 1/2 hours until the sauerkraut is tender but not too soft.
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In the last half hour of cooking add the grated potato, stirring until very thick, adding an extra dash of wine at the last minute for flavor.
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FOR THE PUDDING: Cook the fish in stock or water along with 1 onion, celery, carrot, herb bouquet, and salt.
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When the fish is cooked, strain and reserve the stock.
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Preheat oven to 375 F.
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In a small skillet, fry the bacon until it begins to melt, add 2 onions, and continue frying until the onions begin to change color.
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Butter a large baking dish.
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Sprinkle with bread crumbs, covering sides and bottom.
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Place a layer of the prepared sauerkraut mixture on the bottom; sprinkle with the bacon and onion mixture.
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Then put in some fish.
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Repeat the layers, ending with the sauerkraut.
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Pour the sauce over the fish pudding.
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Top with buttered crumbs.
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Bake for 35-45 minutes until the topping is browned.
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FOR THE SAUCE: Melt 2 Tbsp.
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butter in a skillet and add the flour, stirring over low heat until the flour is a light golden brown, about 5-6 minutes.
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Remove from heat, and add the cream, stirring vigorously to prevent lumping.
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Add more stock as needed to make a thick, smooth sauce.
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Season with salt, pepper, and paprika.
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Cook until the sauce begins to bubble.
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VARIATIONS: Thickly slice some boiled potatoes and carrots and add just before putting in the oven.
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You can fry the fish instead.
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Dip the fish in beaten eggs and dredge in bread crumbs.
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Quickly brown in hot butter or other fat.
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HERB BOUQUET:* 6 bay leaves, 6 whole cloves, 1 cup celery flakes, 1 tsp.
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marjoram, 1/4 cup parsley flakes, 3/4 tsp.
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peppercorns, 1/2 tsp.
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ground savory, 2 tsp.
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ground thyme.
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Each sachet will flavor 2 quarts of liquid.
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Put 1 bay leaf and 1 whole clove in each of 6 cheesecloth squares.
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Mix the remaining ingredients together and divide into 6 equal parts, adding one part to each square.
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Tie each sachet securely.
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Discovering Sauerkraut Alice Wolczuk.
