Sauteed Fish with Sauerkraut Recipe

Name: Sauteed Fish with Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 teaspoon salt; 2 cups cornmeal; 2 ounces unsalted butter; 2 tablespoons unsalted butter; 2 medium onions, peeled, halved, and thinly sliced; 6 slices bacon, diced; 3 large cloves garlic, minced; 2 heaping tablespoons sweet paprika; 1 cup chicken stock, plus 1 cup; Salt; Freshly ground black pepper; 2 pounds sauerkraut, drained; 2 bay leaves; 1 teaspoon juniper berries; 1/4 teaspoon hot paprika; 1 cup sour cream; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 8 (4-ounce) freshwater fish fillets; Salt; Freshly ground black pepper; 2 red bell peppers, roasted, peeled, seeded, and cut into 1/4-inch dice; Pinch paprika

Servings: persons

6 cups water
1 teaspoon salt
2 cups cornmeal
2 ounces unsalted butter
2 tablespoons unsalted butter
2 medium onions, peeled, halved, and thinly sliced
6 slices bacon, diced
3 large cloves garlic, minced
2 heaping tablespoons sweet paprika
1 cup chicken stock, plus 1 cup
Salt
Freshly ground black pepper
2 pounds sauerkraut, drained
2 bay leaves
1 teaspoon juniper berries
1/4 teaspoon hot paprika
1 cup sour cream
2 tablespoons vegetable oil
2 tablespoons unsalted butter
8 (4-ounce) freshwater fish fillets
Salt
Freshly ground black pepper
2 red bell peppers, roasted, peeled, seeded, and cut into 1/4-inch dice
Pinch paprika

1
To prepare the Polenta: In a large saucepan, bring the water and salt to a boil.
2
Slowly add the cornmeal, stirring continuously.
3
Reduce the heat to low and continue to cook at a simmer, stirring occasionally, until the polenta is cooked to a thick, creamy consistency, 25 to 30 minutes.
4
Stir in butter.
5
As soon as the polenta begins cooking, prepare the Seasoned Sauerkraut: Melt the 2 tablespoons of butter in a large skillet over medium heat.
6
Add the onions and saute for 1 to 2 minutes.
7
Add the bacon and continue to saute another 5 minutes.
8
Add the garlic and saute until translucent, about 3 minutes.
9
Reduce the heat to low, let mixture and pan cool for a few minutes, and then sprinkle and stir in the sweet paprika.
10
Deglaze the pan with 1 cup chicken stock, stirring and scraping to dissolve the pan deposits, and season, to taste, with salt and pepper.
11
Stir in the sauerkraut, bay leaves, juniper berries, and hot paprika until well blended.
12
Add the remaining 1 cup chicken stock and cook over low heat for about 20 minutes, stirring occasionally.
13
Just before serving, stir in the sour cream and taste and adjust the seasoning with salt and pepper.
14
While the polenta and sauerkraut are cooking, prepare the fish: Put the oil and butter in 2 medium saute pans over high heat.
15
Season the fish fillets with salt and pepper on both sides.
16
Divide the fish fillets among the 2 skillets and saute them about 3 minutes on one side; turn them over, add the diced red bell peppers and the paprika and continue to cook 3 to 4 minutes more, until lightly browned.
17
To serve, on each heated serving plate spoon two 1/4-cup pools of polenta side by side.
18
Mound about 1/2 cup of the sauerkraut in the center of the plate between the pools of polenta.
19
Place a fish fillet on top of the sauerkraut and spoon the diced bell peppers on top of the fish.
20
Serve immediately.

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 6 cups water, 1 teaspoon salt, 2 cups cornmeal, 2 ounces unsalted butter, and more.

Yes, Sauteed Fish with Sauerkraut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Fish with Sauerkraut

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