Salmon Fillet with Potato Crust on Sauerkraut

For those who love strawberries:

Peel the apple and cut into fine cubes. In a saucepan with butter, sweat the shallots and apple cubes, add the sauerkraut and extinguish with white wine. Season with salt, pepper and sugar, add bay leaf spice and juniper berries and make on low heat for about 30 minutes with the lid closed. Then add the whipping cream and boil the liquid to 1/3 with the lid open.

Cut the salmon fillet in two and remove the dark layer of skin fat.Remove the peel from the potatoes, grate coarsely and squeeze very well. Season with salt and pepper.

Coat the salmon with mustard on one side and press the potato mixture firmly on top until smooth. Cook the salmon slices in a frying pan with olive oil on the potato side over low heat for about

Roast gently for five minutes until golden brown, then turn to the other side and roast for another 2-3 minutes.

Before serving, add the halved grapes to the cabbage form and season with honey. Put the cabbage on plates and arrange the salmon fillet on top.

Unless otherwise stated, all recipes are for 2 people!

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