Salmon Schnitzel with Sauerkraut Crepes

A delicious strawberry recipe!

For the crêpes stir milk with flour and eggs to a thin batter, stir in melted butter and season with salt. In a hot crêpe pan (iron) evenly spread a little bit of oil and on it a spoonful of batter. After a short time, pour off the excess batter so that only a thin film remains in the frying pan. Turn it over, when the dough has become firm and brown let it also lightly from the other side. Prepare 2 crêpes in this way for each person.

For the sauerkraut, soft-saute the peeled and diced onion in duck fat until translucent. Add the caraway seeds, juniper seeds and Riesling and bring to the boil repeatedly. Stew the sauerkraut in it and season with salt.

Add the peeled and chopped shallots with white wine vinegar and water to a paste. Add the whipped cream and mix repeatedly (this base can be kept in the refrigerator). Then stir in butter with a whisk, bring to a boil and season with salt and Dijon mustard. Possibly dilute with water if it sauce becomes too thick. Finally, spread the sauce through a sieve.

Season the salmon with a little salt and pepper and cook it in a frying pan with butter over low heat.

Arrange the sauerkraut in the crêpes so that the sausages are about 1.5 cm in diameter.

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