Trout Fillet on Creamed Savoy Cabbage

In Central Europe, freshwater fish have always been paired with sauerkraut. Trout should come from nearby fish farms, and the sauerkraut is from Trnovo...

INGREDIENTS

Creamy Sauerkraut

• 400 g sauerkraut
• 1 onion from Ptuj
• 1 tablespoon oil or good pork fat
• 50 g meaty bacon
• 150 ml broth
• 200 ml heavy cream
• 2 juniper berries

Trout

• 4 trout fillets
• 2 tablespoons almond flakes
• 4 sprigs of parsley
• 2 tablespoons butter
• juice of half a lemon
• oil for frying

PREPARATION METHOD

Slice the onion into thin strips. In a saucepan, melt the fat or heat the oil. Add diced bacon. Once it starts sizzling, add the onion and season with salt. Sauté until the onion becomes translucent, then add the rinsed and drained sauerkraut. Add juniper berries and broth, then simmer covered for 20 minutes until the sauerkraut softens slightly. Pour in the cream and simmer until tender.

Pat dry the trout fillets with paper towels. Season with salt.

Heat oil in a pan and fry the fillets on both sides. Remove the fillets from the pan, then add butter and almond flakes. Once the flakes turn golden, add lemon juice and pour the resulting sauce over the fried fillets. Garnish with chopped parsley.

Serve the dish with boiled potatoes.