1. Rinse and drain the sauerkraut to remove some of the bitterness. 2. Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour. 3. In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill. 4. After the hour of braising, add the roux to the sauerkraut mixture. 5. Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes. 6. Remove fillets from pan. Stir in the sour cream and heat. 7. To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika. ---------------------------------------------------------------------------
Nutrition
Ingredients
