Prep 35 mins
Cook 2 hrs
This traditional dish, was served to royalty a couple of centuries ago. It remains a tasty dish and can be prepared by anybody who has the time.
FOR THE SAUERKRAUT
- 3 slices bacon, diced
- 1⁄2 cup minced onion
- 3 tablespoons butter
- 4 cups drained sauerkraut
- 6 peppercorns
- 1⁄2 teaspoon garlic salt
- 2 teaspoons sugar
- 1 teaspoon caraway seed (optional)
- 3⁄4-1 cup white wine or 3⁄4-1 cup apple cider
- vegetable stock or fish stock
- 1 large potato, grated
FOR THE PUDDING
- 2 1⁄2 lbs firm-fleshed white fish fillets
- stock or water
- 3 onions, minced
- 3 stalks celery, diced
- 1 large carrot, diced
- 1 bouquet garni
- salt and pepper
- 3⁄4 cup diced bacon
- 3 -4 tablespoons butter
- buttered bread crumb
FOR THE SAUCE
- 2 tablespoons butter
- 3 -4 tablespoons flour
- 1⁄2 cup sweet cream
- salt and pepper
- 1 teaspoon paprika
- 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.
family is from minnesota and they come from german decent...they said it was decent but not what it should be