Salmon in Sauerkraut Coat

Sauerkraut in a saucepan with water for 10 min soft lightly, remove and drain. Roughly dice 2/3 of the salmon fillet and prepare a farce with the egg yolk, crème fraîche, half of the shallots, herbs, a little bit of juice of a lemon, salt and pepper in a cutter. Cut the remaining piece of salmon in half. Grease two aluminum foil rectangles, spread half of the sauerkraut evenly on them, spread with the salmon farce, place smoked salmon and the two pieces of salmon on top. using the aluminum foil, roll everything up and close the sides tightly like a candy. Poach the salmon rolls in lightly simmering water for 20 minutes. Peel and finely slice the potatoes. In a frying pan with clarified butter, cook the potatoes for 5 minutes, add the remaining sauerkraut and cook for another 4 minutes. Melt 2 tbsp butter in a saucepan, add flour and mustard, deglaze with vegetable soup and wine, add remaining shallot cubes and cook heartily for 5 min. Season the sauce with a little sugar, pepper and salt and strain through a sieve. Put it on the stove for another time and fold in the whipped cream. Season again and warm the capers briefly in the sauce. Arrange sauerkraut potatoes on plates, unwrap salmon rolls and place on top. Pour the sauce around them and bring to the table.

Our tip: It is best to use fresh herbs for a particularly gu

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