| | Festive Fillets with Sauerkraut 2 pounds of thick fish fillets
1 cup of chopped onions
1 clove of garlic, minced
one 1 pound 11 ounce can of sauerkraut, drained
1/4 cup of dry white wine
1/2 teaspoon of caraway seed
1 teaspoon of salt
1/4 cup of flour
1/4 cup of oil
1 cup of sour cream
1/2 cup of shredded Cheddar cheese
2 tablespoons of corn flake crumbs |
|
Cut the fillets into 6 portions and refrigerate. Cook the onions and garlic in a heavy 10 inch iron skillet in the margarine until the onions are soft, but not brown. Add the sauerkraut, wine, 1/4 cup of water and caraway seed, then cover and simmer for 30 minutes or until flavors are blended. Sprinkle the fish with salt and roll in flour. Arrange the fish in a single layer in hot oil in a 10 inch frypan and fry over moderate heat for 4 - 5 minutes or until brown. Turn carefully, then fry for 4 - 5 minutes longer or until fish is lightly browned. Stir the sour cream into the sauerkraut mixture. arrange the fish over sauerkraut. Mix the cheese and cornflake crumbs and sprinkle over the fish. Cover lightly with aluminum foil. Bake at 350ºF. for 15 minutes. Uncover and bake for 5 - 10 minutes longer or until fish flakes easily when tested with a fork. Garnish with pimento strips, if desired. Makes 6 servings |
