Best German Fish Pudding Hechtenkraut Oder Fischpudding Mit Sauerkra 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.

JUTTA'S TRADITIONAL GERMAN SPAETZLE WITH SAUERKRAUT.

Steps:

• Fill a large pot with water, add oil, and bring to a boil.
• Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency.
• Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
• When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.
• In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.
• Place in a preheated oven at 200 C for 15 minutes.
• This is also delicious reheated the next day with a little bit of butter.