Catfish in Sauerkraut

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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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