Sauerkraut Casserole with Salmon Trout

Peel and finely dice the shallots and sauté in the butter until translucent. Add the sauerkraut and the clear soup and cook for ten minutes. Drain the cabbage, reserving the gravy. Put the cabbage into a greased ovenproof dish. Rinse and dry the fish fillets, season with salt and season with pepper. Put them on the sauerkraut. Remove the peel from the potatoes, cut them into thin slices and boil them in salted water for five minutes, drain them and then spread them evenly on the fish in the shape of a brick, season with salt. Bring the sauerkraut stock to the boil. Stir with crème fraîche and horseradish, season with salt and freshly ground pepper and pour over the potatoes. Bake in the preheated oven at 200 °C, convection oven at 170 °C, gas mark 3 for 40 minutes.

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