Catfish in Sauerkraut
Ready In: 1 hr 50 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs boned catfish fillets
- 5 cups sauerkraut
- 4 slices smoked bacon, cut into squares
- 1⁄2 cup onion, finely chopped
- 2 tablespoons lard
- 2 cups green peppers, sliced into rings
- 1 small tomatoes, peeled and chopped
- 1 tablespoon paprika
- pepper
- 1 tablespoon lard
- 6 tablespoons flour
- 1⁄2 bunch fresh dill, chopped
- 1 1⁄4 cups sour cream
Garnish
- 3 tablespoons sour cream
- paprika
- 2 teaspoons lard, heated
Directions
- Rinse and drain the sauerkraut to remove some of the bitterness.
- Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour.
- In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill.
- After the hour of braising, add the roux to the sauerkraut mixture.
- Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes.
- Remove fillets from pan. Stir in the sour cream and heat.
- To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika.
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