Best Cod Strudel With Sauerkraut In Riesling Sauce Recipes

SAUTEED FISH WITH SAUERKRAUT

Steps:

• To prepare the Polenta: In a large saucepan, bring the water and salt to a boil. Slowly add the cornmeal, stirring continuously. 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. Stir in butter.
• As soon as the polenta begins cooking, prepare the Seasoned Sauerkraut: Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the onions and saute for 1 to 2 minutes. Add the bacon and continue to saute another 5 minutes. Add the garlic and saute until translucent, about 3 minutes. Reduce the heat to low, let mixture and pan cool for a few minutes, and then sprinkle and stir in the sweet paprika. Deglaze the pan with 1 cup chicken stock, stirring and scraping to dissolve the pan deposits, and season, to taste, with salt and pepper. Stir in the sauerkraut, bay leaves, juniper berries, and hot paprika until well blended. Add the remaining 1 cup chicken stock and cook over low heat for about 20 minutes, stirring occasionally. Just before serving, stir in the sour cream and taste and adjust the seasoning with salt and pepper.
• While the polenta and sauerkraut are cooking, prepare the fish: Put the oil and butter in 2 medium saute pans over high heat. Season the fish fillets with salt and pepper on both sides. 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.
• To serve, on each heated serving plate spoon two 1/4-cup pools of polenta side by side. Mound about 1/2 cup of the sauerkraut in the center of the plate between the pools of polenta. Place a fish fillet on top of the sauerkraut and spoon the diced bell peppers on top of the fish. Serve immediately.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

COD STRUDEL WITH SAUERKRAUT IN RIESLING SAUCE

Steps:

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