GERMAN FISH PUDDING: HECHTENKRAUT ODER FISCHPUDDING MIT SAUERKRA

Steps:

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