German Fish Pudding Hechtenkraut Oder Fischpudding Mit Sauerkra Recipes

SAUTEED FISH WITH SAUERKRAUT

Steps:

• To prepare the Polenta: In a large saucepan, bring the water and salt to a boil. Slowly add the cornmeal, stirring continuously. Reduce the heat to low and continue to cook at a simmer, stirring occasionally, until the polenta is cooked to a thick, creamy consistency, 25 to 30 minutes. Stir in butter.
• As soon as the polenta begins cooking, prepare the Seasoned Sauerkraut: Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the onions and saute for 1 to 2 minutes. Add the bacon and continue to saute another 5 minutes. Add the garlic and saute until translucent, about 3 minutes. Reduce the heat to low, let mixture and pan cool for a few minutes, and then sprinkle and stir in the sweet paprika. Deglaze the pan with 1 cup chicken stock, stirring and scraping to dissolve the pan deposits, and season, to taste, with salt and pepper. Stir in the sauerkraut, bay leaves, juniper berries, and hot paprika until well blended. Add the remaining 1 cup chicken stock and cook over low heat for about 20 minutes, stirring occasionally. Just before serving, stir in the sour cream and taste and adjust the seasoning with salt and pepper.
• While the polenta and sauerkraut are cooking, prepare the fish: Put the oil and butter in 2 medium saute pans over high heat. Season the fish fillets with salt and pepper on both sides. Divide the fish fillets among the 2 skillets and saute them about 3 minutes on one side; turn them over, add the diced red bell peppers and the paprika and continue to cook 3 to 4 minutes more, until lightly browned.
• To serve, on each heated serving plate spoon two 1/4-cup pools of polenta side by side. Mound about 1/2 cup of the sauerkraut in the center of the plate between the pools of polenta. Place a fish fillet on top of the sauerkraut and spoon the diced bell peppers on top of the fish. Serve immediately.

FISH PUDDING (FISKEGROT)

Steps:

• Place the fish in a food processor and process until smooth. You may have to do this in 2 batches.
• Remove it to the bowl of your electric mixer.
• Add the potato starch, seasonings, and the eggs, 1 at a time, beating in thoroughly.
• Add the butter and then the cream and milk, beating until light and fluffy.
• Place mixture in a buttered loaf pan, cover with foil, then place the pan in a large pan of hot water. The water should come 2" up the side of the fish pan.
• Bake at 350 degrees for about 1 hour.
• Slice and serve with a cream sauce. Or you can serve it with fried onions instead.
• You can also mold the fish batter into small balls and poach them in fish stock.

GERMAN FISH PUDDING: HECHTENKRAUT ODER FISCHPUDDING MIT SAUERKRA

Steps:

• FOR THE SAUERKRAUT: In a medium sized skillet, fry the bacon and onion in butter until slightly colored.
• Put the sauerkraut into a large pan or Dutch oven.
• Add the onion and bacon together with the peppercorns, garlic salt, sugar and caraway seeds.
• Pour in 1 cup of wine or apple cider, and add enough stock to reach halfway up the sauerkraut.
• Simmer slowly for 1 1/2 hours until the sauerkraut is tender but not too soft.
• In the last half hour of cooking add the grated potato, stirring until very thick, adding an extra dash of wine at the last minute for flavor.
• FOR THE PUDDING: Cook the fish in stock or water along with 1 onion, celery, carrot, herb bouquet, and salt.
• When the fish is cooked, strain and reserve the stock.
• Preheat oven to 375 F.
• In a small skillet, fry the bacon until it begins to melt, add 2 onions, and continue frying until the onions begin to change color.
• Butter a large baking dish.
• Sprinkle with bread crumbs, covering sides and bottom.
• Place a layer of the prepared sauerkraut mixture on the bottom; sprinkle with the bacon and onion mixture.
• Then put in some fish.
• Repeat the layers, ending with the sauerkraut.
• Pour the sauce over the fish pudding.
• Top with buttered crumbs.
• Bake for 35-45 minutes until the topping is browned.
• FOR THE SAUCE: Melt 2 Tbsp.
• butter in a skillet and add the flour, stirring over low heat until the flour is a light golden brown, about 5-6 minutes.
• Remove from heat, and add the cream, stirring vigorously to prevent lumping.
• Add more stock as needed to make a thick, smooth sauce.
• Season with salt, pepper, and paprika.
• Cook until the sauce begins to bubble.
• VARIATIONS: Thickly slice some boiled potatoes and carrots and add just before putting in the oven.
• You can fry the fish instead.
• Dip the fish in beaten eggs and dredge in bread crumbs.
• Quickly brown in hot butter or other fat.
• HERB BOUQUET:* 6 bay leaves, 6 whole cloves, 1 cup celery flakes, 1 tsp.
• marjoram, 1/4 cup parsley flakes, 3/4 tsp.
• peppercorns, 1/2 tsp.
• ground savory, 2 tsp.
• ground thyme.
• Each sachet will flavor 2 quarts of liquid.
• Put 1 bay leaf and 1 whole clove in each of 6 cheesecloth squares.
• Mix the remaining ingredients together and divide into 6 equal parts, adding one part to each square.
• Tie each sachet securely.
• Discovering Sauerkraut Alice Wolczuk.