German Fish Pudding (Hechtenkraut Oder Fischpudding Mit Sauerkraut)

by olga

Servings: 6 servings

INGREDIENTS

FOR THE SAUERKRAUT:

3 strips bacon, diced
1/2 cup minced onion
3 Tbsp. butter
4 cups drained sauerkraut
6 peppercorns
1/2 tsp. garlic salt
2 tsp. sugar
1 tsp. caraway seeds (optional)
3/4 to 1 cup white wine, or apple cider
vegetable or fish soup stock
1 large potato, grated

FOR THE PUDDING:

2 1/2 pounds white, firm-fleshed fish
stock or water
3 onions, minced
3 stalks celery, diced
1 large carrot, diced
1 Herb Bouquet*
salt and pepper to taste
3/4 cup diced bacon
3-4 Tbsp. butter
bread crumbs
sauerkraut
buttered bread crumbs

FOR THE SAUCE:

2 Tbsp. butter
3-4 Tbsp. flour
1/2 cup sweet cream
stock
salt and pepper to taste
1 tsp. paprika

INSTRUCTIONS

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

CHEF COMMENTS

This traditional dish, was served to royalty a couple of centuries ago. It remains a tasty dish and can be prepared by anybody who has the time.

Tagged: dinnerpuddings, german add tags

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